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dairy-free ice cream

Pecan Ice Cream *Dairy-Free*

Even though I ranted a bit the other day about eating out as a vegan, I really do enjoy my plant-based lifestyle.  Overall, I don't feel like I'm making any true sacrifices and I still enjoy a lot of delicious meals and treats.

Case in point.....

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I have fond childhood memories of eating pecan ice cream at the Williamsburg Pottery. During the spring and summer months we visited a lot and even though I complained about the heat and the amount of time my mom took to browse the stores, I always knew ice cream was in my near future.

We would sit on a bench outside of a homemade ice cream shop fanning away hungry birds, chatting and licking our cones. Good times!

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These days, my own children enjoy gathering around watching the ice cream machine work its magic.  My hope is that our food experiences not only remind them of good times but also set the mark for compassionate eating in their own adult lives.

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This ice cream is creamy, delicious and doesn't have a strong coconut flavor.  Even though I haven't tried it yet, a few of my YouTube viewers said using the young Thai coconut water instead of fresh water is just as delicious. Since this ice cream doesn't have the same additives as the store-bought version, it will melt a lot faster.

No worries, though because you'll likely eat all of it as soon as the ice cream maker stops.

Check out the recipe and YouTube video below.

Homemade Pecan Ice Cream

by

Keywords: vegan ice-cream

Ingredients (Serves 5)

  • Meat from 1 young Thai coconut
  • 1 cup raw cashews, soaked in water for 2 hours
  • 1 1/3 cup water
  • 2/3 cup maple syrup
  • 1 tbsp vanilla extract (alcohol-free works best...I used one with alcohol in the video)
  • 1 tbsp lecithin powder or granules
  • ¼ cup coconut liquid, melted
  • ¾ cup chopped pecans
  • Pinch of salt

Instructions

Place the cashews, water, coconut meat, maple syrup, vanilla, lecithin, and salt into a blender and process until smooth.

Add in the coconut oil and blend again.

Chill the mixture for about 40 minutes in the freezer, fold in pecans, and then process according to the ice cream maker instructions.

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Recipe adapted from Going Raw

Do you have fond ice cream memories from your childhood?

Update me if you try the recipe. :-)

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