Homemade Butter Pecan Ice Cream
1 quart of Almond or Rice milk
2 cups Sucanat
4 Tablespoons Coconut Oil
1/4 to 1/2 teaspoon natural butter flavor (depending on how strong you want the flavor)
2 cans coconut milk
1 Tablespoon Vanilla
Place almond or rice milk, Sucanat, coconut oil, and butter flavor into a saucepan and mix together over a medium low heat. Stir until the mixture starts to bubble around the edges. Remove from the heat and allow to cool. (You may want to do this the night before and put the mixture into another container and place in the fridge overnight. I'm not good at thinking that far ahead so I just let it cool a bit then put the mixture into another container and put in the freezer for about 20 minutes to get cold stirring it a couple of times.) When mixture is cold transfer it to an ice cream maker and stir in the coconut milk and vanilla extract. Freeze according to the ice cream maker instructions and remember to add the buttered pecans (recipe below) as the ice cream starts to harden. It freezes up good but is still a soft ice cream texture. We put the leftovers in the freezer and they were very good too, closer to the texture of ice cream you would buy. Really Tasty either way!
1 cup coarsely chopped pecans
1 Tablespoon melted coconut oil
1 drop butter flavor (optional)
1/4 teaspoon sea salt
Stir all ingredients together until pecans are coated. Place on a baking sheet and bake at 350 degrees for 8 minutes.