It’s summer. It’s hot. And, it’s ice cream season. Although, does ice cream season ever really end? If you want to eat some in January, who’s stopping you? Hell, eat some for breakfast if you want. Never let social norms interfere with your eating preferences, or anything for that matter.
This ice cream is similar in taste to butter pecan ice cream. The coconut sugar in combination with the maple syrup give it a lovely caramel flavor. When the candied pecans are added, it brings it to a new level of deliciousness.
One thing I’ve learned over the years of making homemade ice cream is that there is a lot of science involved. A recipe requires a certain amount of fat, sugar and air in order to prevent ice crystals from forming. The fewer ice crystals, the creamier the consistency, and the easier it is to scoop straight from the freezer.
With vegan ice creams, it gets a little trickier. When you remove the eggs and the cream, which is high in fat, you need to find a suitable replacement. This is why you’ll often see cashews, coconut milk and avocados in non dairy ice cream. Recipes with almond milk won’t work due to the high water content. Just think, if you put water in the freezer, it turns to ice. You don’t want that to happen to your ice cream. I could go on and on about this, but I’ll save that for another day.
With all that being said, this recipe is scoop-able from the freezer. Results will vary based on the coconut milk you use. If it turned out slightly firm for you, try using an ice cream scoop that’s been run under hot water, or let it sit out for a couple of minutes. I’ve also been known to use a fork to eat it while still in the freezer when I’m being impatient. Whatever your method, the end result will be the same; a belly full of delicious ice cream.
- 1 cup Raw Cashews, soaked in hot water for 1 hour
- ½ cup Raisins, soak with the cashews
- 1 can Coconut Cream or Full Fat Coconut Milk
- ¾ cup Maple Syrup
- ¼ cup Coconut Sugar
- 1 ½ Tbsp Vanilla Extract
- 2 tsp Vodka (optional, but recommended for creaminess)
- 1 tsp Guar Gum
- ¾ tsp Sea Salt
- ½ cup - 1 cup chopped Candied Pecans
- Soak the cashews and raisins, either overnight in a bowl of room temperature water, or soak in hot water for an hour.
- Combine all ingredients, except the pecans in a food processor and blend until smooth. You can set it in the fridge for a couple hours to chill, which will help with the consistency, or add straight to the ice cream maker if short on time.
- Add to ice cream maker and churn for 30-40 minutes. At the very end of churning, add the chopped pecans.
- Place ice cream in a sealed container and freeze.
- Yields 1 ½ quarts
- Prep time does not include soaking the nuts