This raw ice cream was created last night for a wonderful woman by the name of Dianne. A few months ago she shared with me that she loves Butter Pecan Ice Cream…say no more… the challenge was set before me. Today, I delivered this special treat to her. I can’t wait to hear what she thought of it. It has a wonderful buttery flavor to it. This ice cream doesn’t freeze really hard which is actually a pleasant surprise.
- 3 cups raw almond milk
- 1 cup raw pecans, soak for 4-6 hours in water
- 1 cup raw macadamia nuts
- 2 Tbsp vanilla extract
- 1/2 cup raw agave syrup
- 2 Tbsp lecithin powder or sunflower lecithin
- 1/2 tsp sea salt
- 4 tsp yacon syrup
- 1 cup raw pecans, chopped, reserved to mix in after it runs through the ice cream machine
- Soak the pecans in enough water to cover them. After the pecans have soaked for enough time, rinse them thoroughly to wash off all the excess enzyme inhibitors. Macadamia nuts don’t require soaking.
- Blend all ingredients (except lecithin) really well in your blender until nice and smooth. Feel the mixture between your fingers to see if there is any grittiness, if so, run it through the blender again.
- Add lecithin powder at the very end and blend until incorporated.
- Place your ice cream mixture in an airtight container in the fridge for a few hours.
- Pour mixture into your ice cream machine and refer to the instructions that came along with it. If you don’t have an ice cream machine you can freeze your mixture in an airtight container or in ice-cube trays. About 1 minute before stopping the ice cream machine, I added the chopped pecans and allowed them to mix in real well.
- Frozen ice cream should keep for at least one month. Before serving from being in the freezer, we recommend letting it thaw for about 10 minutes before serving.