Caramel Pecan Maple Ice Cream
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I am sorry that this picture turned out to not be the most appealing one taken. I was visiting my family when I made this for them and their desire to try this ice cream lead me to a hurried state and I couldn’t set up my usual armature photo shoot session. :) But most importantly, it turned out scrumptious! The Caramel Pecan Maple Ice Cream has a rich pecan taste coupled with the maple … set the taste buds a dancing! I used my ice cream machine and within 25 minutes this yummy dessert was served.
Serves 8 (if you are disciplined)
Ice cream batter fills 3 complete ice-cube trays, if you go that route. See below.
- 2 cups raw pecans, soaked 8 to 12 hours
- 1 cup raw cashews, soaked for 2 hours
- 2 1/4 cups water
- 1 cup pure maple syrup *not raw*
- 1/4 tsp maple extract
- 1/8 tsp sea salt
- 1/2 cup chopped raw pecans (reserved to crush and stir in towards the end)
- Drain and rinse the pecans.
- Put the soaked pecans, cashews, and all remaining ingredients, except the chopped walnuts, into a blender and blend until completely smooth and creamy. The mixture should resemble the consistency of a thick milkshake. Trust one could drink this at this point and be a happy camper.
- Pour the walnut cream into ice-cube trays and freeze until hard. **see below**
- Put cubes through a Green Life or Champion Juicer outfitted with the homogenizing plate. If you don’t have either of these, you can use a high-speed blender, whipping it into a soft serve ice cream. (that is what I did this particular time)
- Stir in the chopped walnuts and return to the freezer for a couple of hours.
- Serve immediately or store in the freezer until ready to use.
- Keeps in the freezer, in a sealed container, for 1 to 2 months.
**If you have an ice cream maker, simply follow the directions to make your ice cream, then fold in the chopped walnuts when the process is completed or before returning the ice cream to the freezer.
10 minutes into it…
20 minutes into it, it’s starting to really thicken.
The whole process took 25 minutes to create a light and creamy soft serve ice cream.
Ingredients for caramel sauce:
- 1/2 cup of raw almond butter
- 1/2 cup maple syrup or raw dark agave syrup
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp sea salt
Preparation for caramel sauce:
- Place all ingredients in a high powdered blender and process until smooth.
- Stop occasionally to scrap the sides down.
- Store in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.
(caramel recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)
I adapted and modified this recipe from Cheri with Living Light Culinary Art Institute