Toasted Pecan Bliss Ice Cream
Equipment
- Small bowl
- baking tray
- Food processor
- Sealed container
Ingredients
- 1 can full fat coconut milk chilled
- 1/3 cup baking stevia
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- 1/2 tsp cinnamon
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C).
- In a small bowl, toss together the chopped pecans and cinnamon.
- Spread the mixture out on a baking tray and bake for 5 minutes until the pecans are lightly toasted.
- Prepare the Coconut Milk: Chill the can of coconut milk beforehand to allow the layers to separate.
- Open the can and pour off the thin, liquid layer, keeping only the thick white layer.
- Blend the Base: In a food processor, blend the thick coconut milk, baking stevia, and vanilla extract until smooth.
- Combine Ingredients: Mix in the toasted pecans.
- Freeze the Mixture: Place the mixture in a sealed container and freeze for 3-4 hours.
- To achieve an extra creamy texture, mix the ice cream frequently during the freezing process.
Notes & Wine Advice
Wine Advice:
Pair this rich and nutty ice cream with a sweet dessert wine like a Moscato d’Asti or a rich port.Nutrition values
Calories: 242 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 34 g