Maple Butter Pecan Ice cream
Icecream:
1 Can full fat coconut milk
1/3 Cup Cashew Milk or Hemp
1/2 cup of Brown Sugar
Sprinkle of Sea Salt
3 tablespoon of Vegan Butter or 2 tablespoon of coconut oil butter
Blend for 1 min in a high speed blender(I use a Vitamix)
Line a loaf dish or whatever container you are using and pour mixture in container.Put in the freezer for 20 mins until you are still able to stir.Freezer vary so check frequently so it don't become soild just yet.
Candied Pecans:
1 cup pecans
Drizzle of Maple
Sprinkle of Brown Sugar
Drizzle of Coconut oil
Heat up pan on medium heat with oil inside.Let that warm.
ADD Pecans and toast until you get that faint aroma.
Add in maple and brown sugar.Stir and let hest for about 5 mins when the sauce just begins to bubble.Remove from stove top.
Now,you have done both steps go take out your cream mixture give it a stir and fold in your candied pecans.Drizzle a little maple over the top and take a fork to fold it in.
Recover the cream mixture put back in freezer for 1 hour. Take out scoop and enjoy!






