Maple Pecan Ice Cream (Vegan + GF)

Maple Pecan Ice Cream (Vegan + GF)

I’m so excited to bring you all a collection of my best ever Vegan Ice Cream recipes! This is one of my favourites from my new book, We All Scream For (Vegan) Ice Cream! All of the recipes are gluten free, vegan, and made of only natural ingredients. They are also all very easy to make and don’t require any complicated equipment!

This Maple Pecan ice cream is simple yet unbelievably decadent. This is my take on a “Butter Pecan” ice cream, but instead of using vegan butter, I made candied pecans which are equally delicious and yield a very similar result. You can make this recipe whether you have an ice cream maker or not!

Pecan Ice Cream

Pecan Ice Cream

Ingredients:

Ice Cream

  • 1 400ml can full-fat coconut milk
  • ½ cup cane sugar
  • 1 tsp vanilla extract

Candied Pecans

  • ¾ cup pecans, chopped
  • ¼ cup maple syrup
  • ½ tsp vanilla
  • Pinch of salt

 

Ice Cream Maker Method:

  1. Add all of the ice cream ingredients to a blender and blend for a full minute to dissolve the sugar as much as possible. 
  2. Churn the cream in your ice cream maker according to manufacturer’s directions, until it resembles soft serve. This should take about 30 minutes.
  3. While the ice cream is churning, make the candied pecans. Preheat your oven to 350 F and line a small baking tray with parchment paper.
  4. Toss the rest of the ingredients together in a bowl until all of the pecans are coated. Transfer the pecans to the baking tray and bake for 6-8 minutes, stirring frequently. Keep an eye on the pecans so they don’t burn. They are ready when they are just toasted and fragrant and the syrup is thickened.
  5. Chop the pecans into small pieces and allow them to cool until the ice cream is finished churning.
  6. When the ice cream is finished, prepare a dish for the ice cream. You can use a loaf pan or a container that is meant for storing ice cream. Add half of the churned ice cream into the storage container. Distribute half of the pecans on top of the ice cream. Repeat by layering the rest of the ice cream and then the remaining pecans on top.
  7. Freeze for about 5-6 hours, or until frozen. Serve and enjoy!

 

No Churn Method:

  1. Refrigerate your can of coconut milk until it is chilled. You will need a minimum of 12 hours, but 24 hours is best. You want to get the mixture as cold as possible since you won’t be chilling the mixture with an ice cream maker. To make this process quicker, I always keep a few cans of coconut milk in my fridge for whenever I need it!
  2. Add all of the ice cream ingredients to a blender and blend for a full minute to dissolve the sugar as much as possible. 
  3. Pour all of the ice cream into either a loaf pan or a container meant for storing ice cream. Freeze for at least 8 hours, or until mostly solid. You can freeze it overnight if needed. If you can remember to stir the mixture after a few hours this is best, but it is not completely necessary.
  4. When the ice cream is frozen and you are ready to add your mix-ins, preheat your oven to 350 F and line a small baking tray with parchment paper.
  5. Toss the rest of the ingredients together in a bowl until all of the pecans are coated. Transfer the pecans to the baking tray and bake for 6-8 minutes, stirring frequently. Keep an eye on the pecans so they don’t burn. They are ready when they are just toasted and fragrant and the syrup is thickened.
  6. Chop the pecans into small pieces and allow them to cool while you work with the ice cream.
  7. Set the container of ice cream onto your counter to thaw for just a couple of minutes, until you are able to use a spoon to remove the ice cream from the container.
  8. Transfer all of the ice cream to a blender and blend until it resembles soft serve. This is the texture that is achieved when using an ice cream maker, so this step is necessary, and it will yield a very creamy result, instead of icy and hard.
  9. Add half of the ice cream back into the storage container. Distribute half of the pecans on top of the ice cream. Repeat by layering the rest of the ice cream and then the remaining pecans on top.
  10. Freeze for a few hours, or until frozen. Serve and enjoy!

 

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

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