MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
PROTEIN DREAM
SMOOTH SKIN
This ice cream is truly divine. It has a delicious creaminess that will remind you of classic butter pecan ice cream—but without the butter. Coconut milk does the honors instead. This cholesterol-free ice cream also boasts skin-protecting vitamins A and E from the pecans. And just a note about equipment: you’ll need a 13 x 9-inch stainless steel pan or an ice cream maker to freeze the ice cream.
1 cup raw pecan halves
1 tablespoon maple syrup
⅛ teaspoon sea salt
2 (13.5-ounce) cans coconut milk (light or regular)
¼ cup maple syrup
PECANS Preheat oven to 250°F.
Line a baking sheet with parchment paper. In a small bowl, combine the pecans, maple syrup, and salt. Spread the pecans out on the baking sheet. Bake until the nuts start to turn darker brown, about 10 minutes, checking often to make sure they don’t burn. When they’re done, remove the pecans from the parchment paper and spread them onto wax paper to cool.
ICE CREAM In a blender, combine the milk and maple syrup. Blend for 30 seconds. In a separate bowl, combine the milk mixture and pecans. If using a 13 x 9-inch stainless steel pan, place the mixture in the pan. Cover with plastic wrap and place it in the freezer. Stir the ice cream thoroughly every 30 minutes until the ice cream is frozen. This will take about two to three hours. If using an ice cream maker, follow machine instructions. Serve frozen.