Vanilla Coconut Ice Cream w/Maple Toasted Pecans
  • 1 cup Coconut Milk
  • 7 Dates
  • pinch Sea Salt
  • 1 can Coconut Cream
  • 1 tbsp Vanilla Extract or 1 Vanilla Bean
  • 1 cup Pecan Pieces
  1. First, make sure you have your ice cream mixer bowl in the freezer.  It needs to be completely frozen.  Follow manufacturers instructions.

  2. Mix coconut milk, dates, and salt in a blender till the dates have completely blended in, about 1 minute, till creamy.  Add in the coconut cream and vanilla and blend till all mixed together.   Cover and refrigerate for a couple hours or more.

  3. Grab your ice cream mixer bowl out of the freezer and set up your ice cream maker.  Take the ice cream mixture out of the fridge and let's start mixing.

  4. Turn your ice cream maker on.  Then add in the ice cream mixture.  Mix until it starts to thicken, about 10 minutes.  This coconut mixture thickens faster than dairy milk.  Then add in the pecans (and any other add-ins you're using) while the mixture is still moving and before it gets to thick and starts to slow down.  If it does slow down and stops moving before your add in your add-ins, add some coconut milk to loosen it up and get it moving again.

  5. When it's done at this point, it will be more of a soft serve.  If you want to get it firmer, put it in the freezer to enjoy later.  I put mine in little containers for portion control, if not I would eat the WHOLE THING!  :)