π± VEGAN BUTTER PECAN BLISS ICE CREAM π¨
Ingredients
For the Creamy Ice Cream Base:
π₯₯ 1 can (13.5 oz) full-fat coconut milk
π° 1 cup almond milk (or your favorite plant-based milk)
π₯ 3/4 cup coconut cream (for that rich, creamy texture)
π 1/2 cup pure maple syrup or agave syrup
π― 1/2 cup coconut sugar or brown sugar
π¦ 1 tablespoon vanilla extract
For the Caramelized Butter Pecan Swirl:
π₯ 1 cup pecans, roughly chopped
π§ 2 tablespoons vegan butter or coconut oil
π¬ 1/4 cup brown sugar
π 1 tablespoon maple syrup
Instructions
1. Create the Caramelized Butter Pecan Swirl:
In a skillet over medium heat, melt the vegan butter or coconut oil.
Add the chopped pecans and sautΓ©, stirring often, until they become aromatic and lightly toasted (about 3-4 minutes).
Mix in the brown sugar and maple syrup. Stir continuously until the sugar has melted and the pecans are evenly coated. Set aside to cool.
2. Whip Up the Ice Cream Base:
In a large mixing bowl, combine the coconut milk, almond milk, coconut cream, maple syrup, coconut sugar, and vanilla extract.
Whisk together until everything is smooth and the sugars are fully dissolved.
3. Churn the Creamy Bliss:
Pour the ice cream base into your ice cream maker and churn according to the manufacturerβs directions, usually for about 20-30 minutes.
4. Swirl in the Butter Pecan Goodness:
Once the ice cream reaches a soft-serve consistency, gently fold in the cooled butter pecan mixture. Alternatively, if your ice cream maker allows, add the pecans during the final minutes of churning.
If adding by hand, transfer the churned ice cream to a freezer-safe container and swirl in the pecans with a spatula.
5. Freeze Until Firm:
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm to your liking.
6. Serve and Enjoy:
Let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
Scoop into bowls or cones and enjoy your creamy, dreamy vegan delight!
π¨ Enjoy every spoonful of this rich, nutty, and delicious treat.π°β¨
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