Thursday, February 3, 2011

Ice Cream in the cold..

Yes, I know that it is below zero outside.  My kids wanted ice cream to go with the banana chocolate chip cake I was making yesterday.  I couldn't find a vegan recipe for Caramel Pecan Ice cream, and you know that is the only kind that would go perfectly with the banana cake, right?  So, here is the recipe for the best ice cream ever, according to us anyway. :)

The cake recipe is here.  I made the following modifications 3/4 cup all purpose flour 3/4 cup spelt flour and 1/4 cup coconut flour to make it healthier.  I also used So Delicious Coconut Milk instead of soy milk because that is what we usually have.

Caramel Pecan Ice Cream
         Makes enough to fill a 32oz container.
2 cups So Delicious Unsweetened Coconut Milk

2 Tablespoons Earth Balance Buttery Spread

3/4 cup Brown Sugar

1 14 oz can Coconut Milk (classic not light)

1 tsp Vanilla Extract

3/4 cup chopped pecans

In a small saucepan over medium heat, stir together buttery spread, brown sugar and So Delicious Coconut Milk.  Continue to stir until all the sugar and margarine are melted and the mixture starts to develop small foamy bubbles.  Remove from heat and let cool while you retrieve a heat safe bowl scrape canned coconut milk into bowl. Add vanilla, then pour in heated mixture.  Whisk until everything is thoroughly incorporated. Cover and chill in the refrigerator for 3 hours.  Follow your ice cream makers directions for freezing and adding pecans.  Enjoy!

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