Ingredients:
1 cup pecans
2 tablespoons vegan butter
1 cup coconut cream
1 cup almond milk
3/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
Directions:
In a skillet over medium heat, melt the vegan butter and toast the pecans until golden brown, about 5-7 minutes. Set aside.
In a mixing bowl, combine the coconut cream, almond milk, maple syrup, vanilla extract, and salt. Mix well until smooth.
Stir in the toasted pecans, reserving a few for garnish.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.
Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
Prep Time: 15 minutes | Cooking Time: 7 minutes | Total Time: 4 hours 22 minutes
Kcal: 300 kcal | Servings: 4 servings
