What do you think – more summer recipes or move to fall? 🍂 This Maple Pecan Crunch ice cream is the perfect “can’t decide if I want summer or fall recipes” recipe! It’s your favorite fall flavors, but ice cream style! You can have your cake and eat it too with this recipe!
Plus, it’s vegan, dairy free, gluten free, paleo, and can easily be made keto/sugar free! It’s the perfect September dessert!
I love using coconut milk to make homemade ice cream – it’s so creamy, naturally sweet and so versatile! If you’re looking for an easy DIY ice cream recipe, this one is for you! No ice cream maker required.
Alright, here’s the recipe!
Ingredients:
1 (14oz) can full fat coconut milk
1/4 cup maple syrup (try a sugar free maple syrup if you’re keto/sugar free)
2 tsp vanilla extract
Pinch of salt
Chopped pecans
Directions:
Measure out all your ingredients.
Blend your coconut milk, maple syrup, vanilla extract and salt in a high speed blender or whip in a large bowl with an electric mixer.
Taste your ice cream mixture and add more sweetener or vanilla extract if desired. Add your chopped pecans and stir until well combined (or wait and add them at the end)!
Transfer your mixture to a freezer friendly dish with a lid and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.
Remove from the freezer after 6+ hours and let it sit out for 5-10 minutes before scooping.
Top with chopped pecan pieces and serve!
Notes:
use a high quality canned coconut milk brand or else the mixture will turn out a bit icy.
