Paleo Butter Pecan Caramel Ice Cream

This is the newest flavor in our ice cream roation and I can't get enough!  We have made it now 3 times in the past week or so.  The combination of pecans and caramel is perfection.  I plan to keep all of the ingredients on hand in case I get a craving!



Ingredients:

  • 1 can (13.5 oz) full fat coconut milk
  • 1 large egg
  • 2 tbs arrowroot powder
  • 3 tbs raw honey
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 cup pecans
  • 1 tbs butter (or coconut oil for dairy free)

Carmel Sauce:
  • 2 tbs water
  • 1/4 cup raw coconut palm sugar
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • pinch of sea salt

Directions:
  1. Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil.
  2. Let it cool for 5 minutes, then mix in the vanilla extract and refrigerate overnight.
  3. Saute pecan in butter until golden and fragrant. 
  4. Stir them into the chilled ice cream mixture.
  5. Freeze mixture in an ice cream maker for approximately 20 minutes.
  6. Swirl caramel sauce into the ice cream with a butter knife. Cover and freeze until firm.
Caramel Sauce:
  1. Bring the water and coconut sugar to a boil stirring the mixture constantly.
  2. Add the coconut milk, vanilla extract and salt and cook for 10 minutes over medium heat, stirring constantly to ensure that it doesn't burn.  The mixture will start to thicken and turn darker in color.
  3. This recipe makes approximately 1/3 cup caramel. Store in an air tight jar and will keep in the fridge for about a month.





Comments

Post a Comment

Popular Posts