For years I have been making ice cream by hand or using my Vitamix blender. A while back I snagged an amazing ice cream maker at a 70% discount. I had my eye on it for a year so when online coupon codes became available and the price dropped I ran and I’m so happy I did.
Now if you don’t have an ice cream maker there is no need to fret. You can still blend all of the ingredients in your blender and freeze for a few hours until the ice cream has a soft serve consistency. After freezing drizzle caramel on top and presto!
To make this vegan yumminess in an ice cream machine you will need.
One 13.5 ounce can full fat coconut milk **Coconut milk must be cold preferably refrigerated overnight or placed in the freezer for 1 hour before preparing the ice cream.**
7 drops pure liquid stevia (if not tolerated use 2 additional tablespoons of maple syrup)
2 Tablespoons maple syrup or coconut nectar
1/4 teaspoon ground cinnamon
2 teaspoons alcohol free vanilla extract or 1 teaspoon alcohol based pure vanilla extract
1 cup coconut butter **for non vegan ice cream use grass-fed butter**
1 cup coconut sugar or unrefined sugar cane jaggery
2 tablespoons water
1/2 cup full fat coconut milk
2 tablespoons alcohol free vanilla extract or 1 tablespoon alcohol based pure vanilla extract
Pinch of sea salt or Himalayan pink salt (about 1/4 teaspoon)
1/4 cup chopped pecans (sprouted & raw are best)
To prepare the caramel add water, butter, vanilla extract, coconut sugar, and salt to a small saucepan and heat over medium heat, stirring repeatedly until butter melts.
Let it boil for 3 to 5 minutes stirring occasionally as it boils and bubbles up. Remove from heat and using a whisk incorporate the coconut milk until it is well mixed in.
At this point you can use your caramel immediately over warm cookies or brownies or if you are adventurous in some chai tea.
For the ice-cream however I like to let it thicken a bit and here is where the pecans come in. Once your caramel has cooled a bit transfer it to a heat safe container preferably ceramic or glass.
Take your chopped pecans and add them to the caramel, give it a swirl then refrigerate for about 30 minutes.
You can skip this step if you don’t want the caramel to thicken or if you are desperate to try some.
No worries you can always eat some and then refrigerate later, it will not affect the texture. The caramel stays well in the fridge for about 2 weeks.
To prepare the ice cream mix ingredients in a blender and place in freezer while you prepare your ice cream machine
Follow the instructions of your machine. From experience having owned a few different ice cream makers, it will need to churn about 20 to 25 minutes. Once the ice cream is ready transfer it to a freezable container; I use my Le Creuset bread pan.
Add in 5 tablespoons of caramel and gently stir. Cover and freeze until you are ready to serve.
To serve remove ice cream from freezer and let sit on a counter for 5 minutes.
Using an ice cream scoop, scoop into your favorite bowl and drizzle some caramel after each scoop.
Now sit back and enjoy it. My family and friends all agree that this ice cream is far better than any store-bought version and it does not contain any junk ingredients.
This recipe and a few variations along with many other healthy desserts and medicinal food recipes like herbal honey and healing tea recipes will be published in a book I am working on. Over the last 20 years I have developed over 200 different recipes which are grain free, gluten-free, refined sugar free, plant based, cultured and Paleo. I have taught healthy cooking classes in my local community and given talks at retreats and natural parenting events. This all came to a halt when I got sick.
Although I am not healed yet I am taking baby steps to regain my health and continue helping people to make wise choices in the kitchen and in the home.