Updated: Dec 10, 2020
Creamy and Delicious! You won't be able to tell this icecream is missing anything.
for the ice cream:
2 13.6 oz cans coconut milk
1 cup canned coconut cream
1 cup medjool dates preferred, pitted and softened by soaking in very hot water for 5 minutes, then drained.
2 tsp pure vanilla extract
1/8 tsp sea salt
optional: 2 Tbsp maple syrup for added sweetness
for the pecans:
1 1/4 cups raw pecans roughly chopped
2 tbsp vegan butter
In a food processor or high speed blender, blend the softened dates with the 1 can of coconut milk until pureed.
Transfer the mixture to a medium saucepan, and whisk in the rest of the coconut cream and coconut milk. Turn the heat to medium and cook, whisking, just until everything is melted together, smooth and creamy, then remove from heat.
Add the vanilla extract and sea salt and whisk well to combine.
Chill the mixture in the fridge until cooled.
While mixture is in the fridge, melt the vegan butter in a small skillet over medium heat and add the pecans, stir to coat. Cook, stirring, for 2-5 minutes or just until the pecans are toasted. Make sure to stir while cooking to avoid burning, and remove from heat once done. Set aside.
Add the cream mixture to the ice cream maker. Churn according to your ice cream maker's instructions, mine took about 20-25 minutes for a soft serve consistency.
Add the toasted pecans and continue to churn 2-5 more minutes.
Optional: Refine sugar- free 1c. Coconut Palm Sugar (replace dates)
Optional: Add chocolate chips