Butter-Pecan Coconut Milk Ice Cream. (Gluten-free, soy-free)
New favorite flavor alert!! This Butter-Pecan Coconut Milk Ice Cream is so rich and buttery with just the perfect hint of salt on crunchy, toasted pecans. While most of my coconut milk ice creams are dairy-free, this flavor uses a couple tablespoons of ghee from cows. You could substitute butter-flavored coconut oil for the ghee.
Ice cream machines are very easy to use and inexpensive. I bought my Cuisinart ice cream machine from Amazon and I LOVE it!
Butter-Pecan Coconut Milk Ice Cream. (No gluten or soy)
1 can unsweetened coconut milk (13.5 ounces)
1/4 cup agave nectar (more to taste). You could also use maple syrup, coconut syrup or honey.
1 tsp pure vanilla extract
2 T ghee, divided
1/2 cup chopped pecans
1/2 tsp salt
In a large bowl, mix together the coconut milk, agave, vanilla, and 1 T of the ghee with a hand mixer for 2-3 minutes until the mixture is totally smooth.
Chill the mixture for at least 2 hours. It will thicken a bit.
Prepare the pecans by toasting them in a skillet over medium heat with the remaining 1 T ghee and salt for 3 to 4 minutes.
Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine. During the last 10 minutes, add in the pecans.
Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further.
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