How was your weekend? It was very quite around here. Like we have been going to sleep somewhere between 7:45 and 9:15 at night! How did this happen!??? I think all of the traveling over the last few weeks really tanked me. Or it is the horrific weather that we have been experiencing around here. We had a sunny repreave from the almost constant sideways rain and wind on Saturday and it felt like heaven. I think we are in for a hell of a winter around here.

Maple Pecan ice Cream - Vegan

Speaking of how deep into fall we are, Thanksgiving is right around the corner. RIGHT around the corner. And because I am running late on thinking about my menu, I just started to think about dessert last week. That’s when the cravings came on strong…

Maple Pecan ice Cream - Vegan

Have I told you a million times that maple bars are my favorite doughnut? Or, err… were my favorite doughnuts (haven’t quite figured out how to make those GF, DF and EF yet!). But that doesn’t mean that I don’t still love and crave the flavor of that cheap maple icing!

Maple Pecan ice Cream - Vegan

I also L-O-V-E and miss ice cream. So do my kids. I made this Vegan Maple Pecan Ice Cream to make them smile. And it worked. It also made me happy, and concluded with me licking the bottom of my bowl.

Maple Pecan ice Cream - Vegan

I have to tell you, the coconut cream makes for the creamiest ice cream. You will seriously not be missing anything. This is like maple bar in an ice cream and then it’s studded with buttery toasted pecans. It would be such an awesome addition to a pumpkin pie or a crisp. Ok, tummy is rumbling- gotta get on the pie baking!

 

Recipe: Vegan Maple Pecan Ice Cream

Ingredients

  • 2 cups coconut cream
  • 2 tablespoons coconut oil
  • 1 cup sugar
  • 1 cup coconut cream
  • 2 teaspoons maple extract
  • ¼ teaspoon kosher salt
  • ½ cup whole pecans

Instructions

  1. Instructions
  2. Preheat the oven to 350 degrees.
  3. Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill.
  4. In a medium sauté pan, combine the coconut oil, sugar, coconut cream with maple extract and the kosher salt. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly. I would put it in the fridge to help things along.
  5. Meanwhile toast the whole pecans on a sheet pan. Bake them at 350 degrees for 10 minutes and then take them out and set aside to cool.
  6. Whip the chilled coconut cream to stiff peaks.
  7. Then fold in the chilled maple mixture to the whipped coconut
  8. cream.
  9. Ice Cream Maker Instructions:
  10. Add this to an ice cream maker and freeze according to the manufacturers directions, adding the toasted pecans in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving.
  11. No Ice Cream Maker:
  12. Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the toasted pecans in. Cover with Saran wrap and freeze for at least 10 hours before serving.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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Categorized: Dessert, Holidays, Recipe Index, Vegan
Tagged: ,

How was your weekend? It was very quite around here. Like we have been going to sleep somewhere between 7:45 and 9:15 at night! How did this happen!??? I think all of the traveling over the last few weeks really tanked me. Or it is the horrific weather that we have been experiencing around here. We had a sunny repreave from the almost constant sideways rain and wind on Saturday and it felt like heaven. I think we are in for a hell of a winter around here.

Maple Pecan ice Cream - Vegan

Speaking of how deep into fall we are, Thanksgiving is right around the corner. RIGHT around the corner. And because I am running late on thinking about my menu, I just started to think about dessert last week. That’s when the cravings came on strong…

Maple Pecan ice Cream - Vegan

Have I told you a million times that maple bars are my favorite doughnut? Or, err… were my favorite doughnuts (haven’t quite figured out how to make those GF, DF and EF yet!). But that doesn’t mean that I don’t still love and crave the flavor of that cheap maple icing!

Maple Pecan ice Cream - Vegan

I also L-O-V-E and miss ice cream. So do my kids. I made this Vegan Maple Pecan Ice Cream to make them smile. And it worked. It also made me happy, and concluded with me licking the bottom of my bowl.

Maple Pecan ice Cream - Vegan

I have to tell you, the coconut cream makes for the creamiest ice cream. You will seriously not be missing anything. This is like maple bar in an ice cream and then it’s studded with buttery toasted pecans. It would be such an awesome addition to a pumpkin pie or a crisp. Ok, tummy is rumbling- gotta get on the pie baking!

 

Recipe: Vegan Maple Pecan Ice Cream

Ingredients

  • 2 cups coconut cream
  • 2 tablespoons coconut oil
  • 1 cup sugar
  • 1 cup coconut cream
  • 2 teaspoons maple extract
  • ¼ teaspoon kosher salt
  • ½ cup whole pecans

Instructions

  1. Instructions
  2. Preheat the oven to 350 degrees.
  3. Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill.
  4. In a medium sauté pan, combine the coconut oil, sugar, coconut cream with maple extract and the kosher salt. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly. I would put it in the fridge to help things along.
  5. Meanwhile toast the whole pecans on a sheet pan. Bake them at 350 degrees for 10 minutes and then take them out and set aside to cool.
  6. Whip the chilled coconut cream to stiff peaks.
  7. Then fold in the chilled maple mixture to the whipped coconut
  8. cream.
  9. Ice Cream Maker Instructions:
  10. Add this to an ice cream maker and freeze according to the manufacturers directions, adding the toasted pecans in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving.
  11. No Ice Cream Maker:
  12. Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the toasted pecans in. Cover with Saran wrap and freeze for at least 10 hours before serving.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)