VeganDairy-freeVegetarian Ice Cream
Dallas Dairy-Free Pecan Pie Ice Cream
A vegan pecan pie ice cream made with coconut milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 415 ml | 14 oz | unsweetened coconut milk | |
| 100 g | ½ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 1.5 g | ½ tsp | ground cinnamon | |
| Mix-ins | |||
| 40 g | ⅓ cup | pecan pie, cut into bite sized pieces plus more for topping is desired | |
Ingredients
Mix-ins
Method
- Whisk the coconut milk, sugar, vanilla extract and cinnamon together in a large bowl until the sugar has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the pecan pie pieces to the hole and spin again on the mix-in program.
- Serve straight away. Top with more pecan pie pieces if you like.
Nutrition per serving estimated
- Calories
- 196 kcal
- Fat
- 9.3 g
- of which saturates
- 2.5 g
- Carbohydrate
- 28 g
- of which sugars
- 26 g
- Fibre
- 1.2 g
- Protein
- 1.1 g
- Sodium
- 15 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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