Description
A creamy and nutty dairy-free ice cream made with coconut and almond milk, perfect for summer days.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup almond milk (or any plant-based milk)
- 3/4 cup coconut cream
- 1/2 cup pure maple syrup or agave syrup
- 1/2 cup coconut sugar or brown sugar
- 1 tablespoon vanilla extract
- 1 cup pecans, roughly chopped
- 2 tablespoons vegan butter or coconut oil
- 1/4 cup brown sugar
- 1 tablespoon maple syrup
Instructions
- Melt the vegan butter or coconut oil in a skillet over medium heat.
- Add the chopped pecans and cook, stirring frequently, until they become fragrant and slightly toasted, about 3-4 minutes.
- Stir in the brown sugar and maple syrup. Continue to cook until the sugar has melted and the pecans are coated. Set aside to cool.
- In a large mixing bowl, combine the coconut milk, almond milk, coconut cream, maple syrup, coconut sugar, and vanilla extract. Whisk until well combined and sugars are dissolved.
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes.
- Once the ice cream is churned to a soft-serve consistency, gently fold in the cooled butter pecan mixture.
- Alternatively, transfer the mixture to a freezer-safe container and swirl in the pecans by hand.
- Freeze for at least 4 hours or until firm.
- Let sit at room temperature for a few minutes before scooping to make it easier to serve.
Notes
For a chocolate twist, mix in dairy-free chocolate chips or a swirl of chocolate sauce before freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 15g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan ice cream, butter pecan, dairy-free dessert