Vegan Pecan Caramel Swirl Ice Cream

9 Ingredients

Number of servings

1 1/2tablespoons arrowroot powder
1/2teaspoons cinnamon
400milliliter coconut cream
1/2 cup pure maple syrup
1/3 cup pecans, toasted, chopped
400milliliter coconut milk
1 cup caster sugar
2teaspoons vanilla extract
2 cup soy milk

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

For ice cream place 1 x 400ml can coconut cream, 2 cups soy milk, 2tsp vanilla extract, 1/2 tsp cinnamon, 1/2 cup pure maple syrup and 1 1/2 tbs arrowroot powder in a bowl and whisk until smooth. Transfer to a large zip-lock bag. Place flat on a tray and freeze for at least 12 hours or until frozen solid.

Step 2 of 3

For the pecan caramel, place sugar and 1/4 cup maple syrup in a saucepan over medium-high heat and cook for 4 minutes or until mixture is dark golden. Add 1 x 400ml can of coconut milk and pecans and cook for a further 10 minutes or until reduced slightly and pecans are coated. Chill until required.

Step 3 of 3

The next day, cut ice cream mixture into small pieces, transfer to a food processor and whiz until smooth. Pour into a 1.2L capacity loaf pan, add 1/2 cup of the pecan caramel and swirl with a knife. Freeze for a further 2 hours or overnight until firm. Remove from freezer and thaw for 15 minutes to soften slightly. Serve scooped with remaining pecan caramel. Note: While every care has been taken to ensure this recipe is vegan, always check labels as ingredients differ from brand to brand.