Maple Pecan & Chocolate Chip Coconut Ice Cream
Maple Pecan & Chocolate Chip Coconut Ice Cream
This creamy dessert combines the natural sweetness of maple syrup with the rich, nutty crunch of pecans & dark chocolate chips.
Servings
5
Prep time
Cook time
Recipe
Ingredients
- 1 cup raw pecans
- 2 tbsp pure maple syrup
- 11⁄2 cups raw cashews
- 11⁄2 cups full-fat coconut cream
- 1⁄2 cup pure maple syrup
- 1 tbsp vanilla extract
- 100g roughly chopped good-quality dark chocolate
Method
- Soak cashews in water overnight or in boiling water for an hour until soft.
- Heat a frying pan over low-medium heat then add pecans and drizzle with maple syrup. Stir until pecans are well coated. Cook for 4-5 mins, stirring often until they caramelise. Watch they don’t burn. Transfer to a chopping board covered with baking paper to cool completely. Once cooled, roughly chop.
- To make the ice cream, add drained cashews, coconut cream, maple syrup and vanilla to food processor and blend until smooth and creamy.
- Pour into a container and stir through pecans and chocolate chips. Cover and place in freezer overnight or for around 5 hours until set. Stir every couple of hours.
- Before serving, leave it out for 15 mins to soften a little so it is easy to scoop.
- Perfect served in cones or bowls on its own, or with fresh berries.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
