What is this monstrosity?! I was thinking of making a pie recipe for you all, but couldn’t stop thinking about how perfect this ice cream flavour would be… Why does pie get all the pecan caramel fun? This is the ice cream for all your holidays (or non-holiday) needs! A creamy, dairy-free salted caramel ice cream with toasted pecans and plenty of vanilla… and maybe even a splash of bourbon, if you fancy (and you do)!
It’s got all the buzz words: it’s vegan, paleo, refined sugar free, fructose friendly, gluten free, grain free… phew! But is it lacking? Hell no! Yes, it’s a little healthier than regular ice cream, but this is a delicious and creamy ice cream in it’s own right and approved by my dairy-eating loved ones. Made with a coconut cream base, this ice cream is a synch to make with or without an ice cream maker. If you love caramel ice cream, you are in for a real treat.
I am posting this recipe for all my North American friends celebrating Thanksgiving next week, but also my summer lovin’ pals down here in Australia – just trying to keep everyone happy, you know? Don’t fit into either of those categories? This ice cream is for you too – don’t despair, who needs a reason to eat pecan studded caramel ice cream anyway. xx
Pecan Pie Ice Cream
You can substitute in rapadura (panela) in place of the coconut sugar if desired. You can use an alternative dairy free milk in place of almond. Use full fat coconut cream or milk, low fat won’t be as creamy upon freezing.
Adapted from Emma Galloway’s “Hokey Pokey Ice Cream” in My Darling Lemon Thyme.
Serves 6-8 (1 litre)
Prep time: 10 min
Cook time: 8 min
Freezing time: 45 min + (depending on equipment)
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Pecan Pie Ice Cream
150g | 1.5 cups of raw pecans
110g | 3/4 cup + 1 tbls coconut sugar
2 tsp coconut oil
185ml | 3/4 cup almond milk
800ml coconut cream
80ml | 1/3 cup pure maple syrup
2 tsp vanilla extract
2 tsp molasses (optional)
1 tbls bourbon (optional)
sea salt, to taste
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For the ice cream base: Set your oven to 160C.
Toss your pecans in 1 tablespoon on coconut sugar and the coconut oil, then bake for 8 minted till toasted. Remove from oven and set aside to cool.
In a small saucepan, gently warm the almond milk with the remaining coconut sugar and stir until dissolve. Don’t let the milk get too hot, you just want it warm enough to dissolve the sugar.
In a large bowl, combine the almond milk, coconut cream, maple syrup, vanilla, molasses and bourbon. Whisk till combined. Taste, and add salt and more maple if desired (remembering that ice cream tastes less sweet when frozen).
Lastly, chop up the pecans. You can finely chop, or leave them chunky or whole – I like a mix of all three.
With an ice cream maker: Churn the ice cream as to manufacturers instructions. In last stages of churning add the toasted pecans. Once churned, transfer to a freezer-safe container and freeze till firm.
By hand: Pour the base into a shallow freezer-safe dish (such as a loaf tin) and freeze for an hour before whisking till smooth. Repeat 2-3 times, before stirring in the pecans and returning to the freezer till set. The texture won’t be exactly the same as when made with an ice cream maker, but it will still taste delicious and creamy! (I actually made the batch photographed above by hand, so rest assured – it works!)
Remove from freezer 10 minutes before serving for ease of scooping. Will keep for 1 week, but best fresh.
