Vegan Maple Pecan Ice Cream
A creamy, dairy-free ice cream infused with maple and topped with crunchy candied pecans, perfect for a vegan treat.
Ingredients
Base ingredients
- 150 g unroasted cashews (soaked until soft)
- 25 g porridge oats (cooked with half of the soy milk)
- 800 ml unsweetened non-dairy milk (soy milk used)
- 180 ml maple syrup (for ice cream base)
- 30 g melted vegan butter/spread (for ice cream base)
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 150 g pecans (roughly chopped, candied)
- 2 Tablespoons maple syrup (for candied pecans)
- 1 Tablespoon melted vegan butter/spread (for candied pecans)
- 0.25 teaspoon ground cinnamon (for candied pecans)
pinch salt
Instructions
- Soak cashews until soft, then blend with remaining milk until smooth.
- Cook oats with half the milk until soft, then add to blender with cashews, syrup, butter, vanilla, and salt. Blend until smooth.
- Strain mixture, chill in fridge for at least 4 hours or overnight.
- Make candied pecans by mixing chopped pecans with syrup, butter, cinnamon, and salt, then bake at 160°C for 15-25 minutes, stirring halfway. Cool and store.
- Churn chilled mixture in ice cream maker, adding candied pecans in last minute. Freeze for 4 hours before serving.
Notes
Ensure the ice cream mixture is thoroughly chilled before churning for best results.