Maple Pecan Crunch Homemade Ice Cream
Creamy and crunchy with nutty notes, this 3-ingredient only recipe is a must try! Perfect to end a heavy dinner (hello Thanksgiving) with a not-too-sweet refreshing treat 🍨
Instructions
"1. In a small saucepan over low heat, combine cashew creamer and maple syrup until well combined2. Remove from heat and let chill in fridge for at least 2 hours.
BLENDER METHOD:
3. Pour mixture into ice cube trays and transfer to the freezer overnight.
4. When ready, blend ice cubes in a high-speed blender until smooth and creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out just until they start to slightly soften, this will help them blend better into ice cream)
5. Pour ice cream into a loaf tin (or something easy to scoop out of), fold in candied pecan and put back in freezer to set for about 1 hour.
6. Scoop, serve, and enjoy!
NINJA CREAMI METHOD:
3. Pour liquid into your creami pint and freeze for 16 hours
4. Attach pints to your Creami and process with the ""Ice Cream"" setting.
5. Remove pint from the Creami and add the candied pecans, then reattach to the Creami and run the ""Mix-In"" setting and enjoy!
TRADITIONAL ICE CREAM MACHINE:
3. Assemble your ice cream maker per manufacturer's instructions
4. Pour liquid into your ice cream machine's ice cream bowl and churn until liquid develops a thick custard-like consistency
5. Add in candied pecans and allow machine to continue churning until they're well mixed in.
6. Transfer to a loaf pan or ice cream container and store in freezer until ready to eat!"
Ingredients
- 1 1/2 cups cashew creamer, freshly made using Almond Milk
- 1/4 cup maple syrup
- Candied pecans, chopped
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