Butter Pecan Ice Cream

This vegan Butter Pecan Ice Cream is the best choice when you are seeking a decadent, nutty, & velvety frozen dessert without sacrificing your vegan lifestyle. This ice cream features raw cashews, coconut milk(full-fat), coconut sugar, maple syrup, essence of vanilla & butter, salt, and chopped pecans(toasted). All these items are purely plant-based and will give you the healthy, sweet, & creamy ice cream to serve your vegan guests. The toasted chopped pecans in this vegan Butter Pecan Ice Cream will provide the classic nutty crunch that everyone will adore.

NUMERICAL REVIEW:

• Diet: Vegan, free from dairy, gluten, & soya
• Course: Dessert
• Cuisine: American
• Time for prep: Twenty(20) mins
• Ten minutes for cooking
• Working time(in total): Thirty(30) mins
• Size/serving: 1/2 cup
• Yield in total: 6 servings
• Mode of cooking: Simmering, blending, freezing
• Level of difficulty: Normal

TOOLS:

• A normal-sized saucepan.
• Skillet, small
• Blender, high-speed
• Bowl for mixing
• A container(freezer-safe)/Ice cream maker

INGREDIENTS:

• 2 tsp. of vanilla essence
• Canned coconut milk, full of fat, 1, 1/2 cups
• 1/4th tsp. of maple/butter essence.
• Raw cashews, one cup(soak them for ~six hours)
• 2 tbsp. of butter, vegan
• Chopped pecans, three-fourths cup
• 1/3rd cup of maple syrup
• Salt, one-fourth tsp.
• 1/4th cup of coconut sugar.

INSTRUCTIONS:

1. Include the vegan butter in a small skillet over a normal flame.
2. Add the chopped pecans as the butter melts.
3. Heat them for ~seven mins till you see them beautifully golden & feel the nutty aroma.
4. To prevent them from burning & roasting them evenly, move them frequently.
5. Include the milk & sugar of coconut, essence of butter, soaked cashews, salt, maple syrup, & vanilla essence in
6. a blender jug(high-speed).
7. Blend for ~two mins or till the smoothness you want is achieved.
8. When you get the smooth mixture, transfer it to the saucepan.
9. Heat it over a normal full flame for ~seven mins to get the custard-like texture with strong flavor.
10. The next step is to bring it to the normal surrounding temperature, which will take around half an hour.
11. Once cooled down, dish it out in a container, cover it & refrigerate it till it is chilled fully.
12. When the base is chilled, transfer it to the ice cream maker.
13. Use the machine of ice cream according to the directions in the handbook.
14. After ~twenty mins, include pecans(toasted) & mix them.
15. Transfer the ice cream to a container(freezer-safe) & level the surface.
16. Freeze for a minimum of three hours.
17. Your Vegan Butter Pecan Ice Cream is ready to serve!

TIPS:

• If you want to strengthen the flavour of the coconut and caramel & thicken the mixture, then cooking the mixture is necessary.
• Roasting of pecans deepens the nutty flavor.
• Consume this delicious vegan ice cream within a week for the best creamy texture.

HOW TO PRESERVE(LEFTOVER):

CHILLING:

• As everyone knows, ice cream can’t be stored in the refrigerator. You may save the blended base in a container with a sealed lid(before churning) for ~forty-eight hours.

FREEZING:

• Save the ice cream in a container with an airtight lid. You may freeze it for ~two weeks. Use a piece of parchment or wax paper to cover the surface well to prevent the formation of ice crystals.

FAQs:

In the absence of an ice cream machine, is it feasible to produce the ice cream?

• Keep the mixture in the freezer, packed in an airtight container for ~three hours. After every 0.5 hour, take it out, mix well & cover it again, and return it to the freezer. This process will break the crystals of ice crystals and keep them soft.

May I replace the cashews?

• Sure! you may use the macadamia nuts or skinless almonds to replace the cashews, but the taste & richness will be different.

Does the flavor of coconut dominate in the ice cream?

• No, as the roasted pecans, maple syrup, & vanilla essence are also part of the ice cream. They will present the delicious combo flavor.

NUTRITIONAL FACTS/SERVING:

Size/serve: Half a cup
Calories: ~270 kcal
Carbs in total: Fourteen grams
Two grams of fiber
Net carbohydrates: Twelve grams
Fat content: 22 g
Sugar: Nine grams
Proteins: 4 g
Sodium: 45 milligrams