This creamy dessert combines the natural sweetness of maple syrup with the rich, nutty crunch of pecans and the irresistible goodness of dark chocolate chips. Made with coconut cream and cashews, this ice cream is not only delicious, but rich in protein, zinc, magnesium and beneficial fats. Coconut cream is high in a type of fat called medium-chain triglycerides, which are quickly absorbed by the body and converted into energy, which can boost metabolism and provide a quick energy source.
Serves: 6
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.
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.
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