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Butter Pecan Ice Cream

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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.

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. Add lecithin powder at the very end and blend until incorporated.
  4. Place your ice cream mixture in an airtight container in the fridge for a few hours.
  5. 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.
  6. 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.

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16 thoughts on “Butter Pecan Ice Cream

  1. Tracy says:

    This is AMAZING. I eat many raw foods… and many made with good ‘ol fashioned butter, eggs, and flour. I am also a bit of an ice cream nut – so I couldn’t wait to try this – and what a surprise. It tastses better than any store bought butter pecan. Really, you must try this!!!

  2. Kim says:

    Sounds absolutely yummy. Quick question though, do you have to soak the macadamia nut and pecans? If yes, for how long? If no, do you recommend a nut strainer for an even smoother consistency?

    • amie-sue says:

      Hi Kim,

      Thank you for bringing that to my attention! I modified the instructions to include soaking the pecans. The macs don’t require soaking. I didn’t use a strainer for the nuts and the ice cream came out nice and smooth. This will be a good testament to the blender that you have. :) Please let me know how it goes for you. Blessings, amie sue

  3. Dee says:

    Amazing! I made this using cashews instead of macademias, stevia instead of agave, and coconut milk in place of almond milk…even with my subs it was SO delicious! I never thought it would taste so good! Again you are a genius! This tasted exactly like the most expensive Butter Pecan Ice Cream! I also left out pecans in half the batch and used carob powder..Omg! Creamy chocolate ice cream! My tastebuds are singing! My husband and my boys loved it! Thanks Amie Sue!

    • amie-sue says:

      Dee… I Love your excitement!! It just tickles me that you and your family enjoyed it! How much stevia did you use in it? Thank you so much for sharing with us how it came out! Have a great weekend! amie sue

    • Dee says:

      My excitement is due to finding your site and having so many delicious dishes that I haven’t touched cooked food (even when cooking my previous favorite foods for my family)…I’m finally sticking to it since I found your site..losing weight, allergies clearing up and my fibroids (which were so bad that my Dr said immediate hysterectomy) have shrunk since going raw! All this while eating ice cream, chocolate brownies, marinara and cheese sauces..it tickles me pink..I have sent many of my fb friends to your site and many are convinced to go vegan..(ok Dee take a deep breath)..lol! As far as stevia I used about 5 packets of NuStevia…

      • amie-sue says:

        Good morning Dee… finding an email like this first thing in the morning… well it just made my day! I am so happy for you and for all the “wins” with your health issues. What an inspiration. :) Have a wonderful weekend and keep playing in that kitchen! amie sue

  4. Niki says:

    Amy, Love your site…Have a question about the butter pecan ice cream. I just made it this morning and it has a slightly gritty texture. Should I have removed the outer skin of my almonds when I made my almond milk? Did I not blend enough when I made my almond milk? After blending the ingredients for the ice cream, I tested the grittiness with my fingers and it seemed smooth to the touch. When I tasted it though, it felt kind of gritty in my mouth. I am thinking of thawing it, reblending it and starting over. I do have a vitamix. Any suggestions would be greatly appreciated…thank you

    • amie-sue says:

      Good morning Niki,

      Lets see if we can work through this. :)

      Q ~ Should I have removed the outer skin of my almonds when I made my almond milk?
      A ~ No, this is necessary because you strain the pulp from the milk. You did that step right?

      Q ~ Did I not blend enough when I made my almond milk?
      A ~ Again, this shouldn’t be an issue because you should have strained the nut milk.

      Q ~ I am thinking of thawing it, reblending it and starting over.
      A ~ I haven’t ever thawed and reblended an ice cream mixture so I am not sure how it would effect it.

      ” Any suggestions would be greatly appreciated…” So my thoughts and questions are; did you strain your nut milk before adding it to the batter? Did you hand mix in nuts at the very end? It could be possible that the texture did reach that smooth texture as you indicated but then the added nuts that were hand mixed in brought in small grainy pieces. If the texture is so undesirable that you won’t eat it as is, then go ahead and reblend it. This would cream up the hand mixed in nuts and hopefully correct the problem.

      Ok the ball is back in your court. :) Let me know..amie sue

  5. Niki says:

    Thank you for your response and help. I did strain the nutmilk and I did hand mix the nuts in the end. You’ve got me thinking now. I seemed to have done everything correctly. I am recalling that my nut milk was grainey. I’m thinking my nut milk bag isnt so great. It must have let some of the nut grains through the bag. My poor ice cream didn’t have a chance. Are all nut milk bags created equal? I am going to get a differant nut milk bag and do this all over again. I will let you know the outcome. Take care!

    • amie-sue says:

      Aaaah Niki,

      The leaking nut bag will get ya all the time. haha Been there, done that. I have learned over the years that nut bags have an expiration date on them (not literally) and they are NOT all make equally. The fibers over time start to break down and the holes get “lose”. It’s then that I recycle them and pull out a new one. I have also gone through different brands and right now, I have good luck with the following..

      http://astore.amazon.com/nouraw-20/detail/B00158U8DU

      I usually buy 2-3 at a time, because it’s a bugger to get caught without one when you need it. There is quality to be found in a good bag!

      So yes, grainy nut milk will affect the over-all texture in the ice cream.

      I hope we discovered the culprit here, sounds like it. Have a happy day! amie sue

  6. Courtney says:

    Your blog is by far the BEST!!! I’m super excited to make this! I’m having difficulty finding yacon syrup, is there something I could use to substitute? I was thinking honey, agave, or maple syrup? Thanks so much, Courtney

    • amie-sue says:

      Hi Courtney, thank you! You could use any of those. Be sure to taste test to see if you need to adjust any of the flavors. Each of those different sweetener lend a different flavor profile. :)

  7. Katelyn says:

    Hi!

    All your frozen desserts look amazing. I stumbled upon your site wondering how best to use sunflower seed lecithin and found many helpful answers! Another question I had for you was where you order the stickers to wrap around your pint containers. I am having trouble finding the perfect width and length stickers for pint containers. Any nudge in the right direction would help!

    All the best,
    Katelyn

    • amie-sue says:

      Hello Katelyn,

      Thank you for the kind words. I am glad that found my site. As far as the labels go… they are Avery shipping labels. :) I hope that helps. Blessings, amie sue

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