It’s been raining here every day this week and I’m one of the few people that really loves and embraces this type of weather. I overhead someone complaining the other day about it not being sunny. I wonder if that same person will be complaining when it’s 100 degrees in a few short weeks. I’ve been especially grateful for the rain this week because it’s been keeping the temperatures down and making a broken air conditioner in my apartment a little more bearable. Good thing I also had this tasty ice cream to help cool me down as well.
I guess technically it’s not ice cream since it’s made from coconut milk. I think the proper term is “non dairy frozen dessert”. But, that sounds ridiculous, so I’m just going to go with ice cream if that’s okay with you. I’ve been a little underwhelmed with the vegan ice cream options available to me locally so I decided to just bite the bullet and make some this past weekend. The resulting ice cream was an homage to a certain Texas company’s pecan pralines and cream. But, it’s healthier, made from whole food ingredients, and a lot tastier.
The ice cream does take a bit of planning ahead due to the chilling/freezing time, so keep that in mind if you want to make it. I ended up tossing the toasted pecans with a bit of vegan butter to give them a little more depth and flavor, but it’s definitely up to you. You can actually omit the caramel, replace the vodka with a GF-friendly bourbon, and you’ve got yourself a buttered pecan ice cream. But, I highly recommend giving this version a go first. Enjoy your weekend friends 🙂
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