Butter Pecan Ice Cream
- Total Time: 1 hour
- Serves: 6 servings
Ingredients:
- 1 cup pecan pieces
- 2 tablespoons coconut oil
- 2 cans (14 oz) full-fat coconut cream
- 1/2 cup plant-based creamer
- 1/2 cup BochaSweet granular
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
Instructions:
- Heat coconut oil in a small sauté pan over medium-low heat. Add in the pecan pieces in the coconut oil for about 5 minutes until pecans turn toasted. Remove from heat and set aside.
- Measure out 1/2 cup of coconut milk and set aside. Add coconut cream, BochaSweet, and salt to a small saucepan. Place over medium heat and whisk until sweetener is dissolved. Add in the vanilla extract.
- Stir in the xanthan gum to the reserved 1/2 cup coconut milk. Add the xanthan gum and coconut milk mixture to the sauce pan with the BochaSweet coconut milk mixture and bring to a boil, make sure to stir frequently.
- Remove from heat and add 1/2 cup of chilled plant-based creamer to cool down hot mixture.
- Transfer to an ice cream maker and churn according to manufacturer's instructions.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 460
- Carbs: 21g
- Calcium: 20mg
- Iron: 4.3mg
- Protein: 2g
- Cholesterol: 0mg
- Total Fat: 46g
- Saturated Fat: 29g
- Fiber: 5g
- Sugar: 3g
- Sodium: 160mg
- Potassium: 300mg
Keywords: butter pecan ice cream
