Caramel Pecan Maple Ice Cream
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~ raw, vegan, gluten-free ~
This ice cream may cause brain freeze, but it warms the heart at the same time. Something special happens when you combine pecans, maple, and caramel. It is soothing and can whip any day of chaos into submission.
I chose to use maple syrup in this recipe which isn’t a raw product. I wanted that sweet maple flavor with the bonus of having some pretty amazing health benefits. But just like any sweetener, always enjoy within moderation. Too much of one thing is never a good thing.
Just two teaspoons of maple syrup provide 22 percent of our daily requirement of manganese. Manganese is shown to build strong bones, keep our blood healthy, and support antioxidant work. The zinc in maple syrup supports our immunity and heart. And I need those strong bones to carry me to the freezer so I can enjoy my ice cream!
Ingredients: yields 6 cups
Ice cream base:
- 2 cups raw pecans, soaked
- 1 cup raw cashews, soaked
- 2 1/4 cups water
- 1 cup pure maple syrup *not raw*
- 1/4 tsp maple extract
- 1/8 tsp Himalayan pink salt
- 1/2 cup chopped raw pecans (reserved to crush and stir in towards the end)
Caramel sauce:
Preparation:
Ice cream base:
- Drain and rinse the pecans and cashews.
- In a high-powered blender, blend the pecans, cashews, water, maple syrup, vanilla extract, and salt, until completely smooth and creamy. This can take 1-4 minutes depending on the machine.
- Pour the batter into the ice cream machine and follow the manufacturer’s instructions.
- Before placing it in the freezer, hand stir in the chopped walnuts.
- Keeps in the freezer, in a sealed container, for 1 month.
Caramel sauce:
- In a high-powered blender combine the almond butter, sweetener, date paste, vanilla extract, and salt together. Process until smooth.
- Stop occasionally to scrape the sides down.
- Store in the fridge in a glass container for about 2 weeks.
- To soften, leave it out at room temperature for a few hours.
Freezing Suggestions for Ice Cream:
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Use an ice cream machine. Follow the manufactures directions.
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Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
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Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
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Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
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To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
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Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (
here) to check out the Reference Library!
The Institute of Culinary Ingredients:
- To learn more about maple syrup by clicking (here).
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Learn how to make your own raw almond butter by clicking (here).
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Looks yummy to me, I don’t see a thing for you to apologize for, maybe you could apologize for making me drool so badly looking at all of your wonderful recipes…Did I mention that I’m on a diet??? I think I’m about to fall all because of this particular beauty right here…lol, or perhaps I should be crying;). Thanks for everything.
lol Kiki… well the only I can say is that you can enjoy such things in moderation. If you make the ice cream, freeze it in single serving sizes. I love using small 4 oz jars. That will help with portion control. :) Many blessings and I wish you the best on your weight loss. amie sue
I just got done making this ice cream- Holy Moly, it’s so yummy! I haven’t even made the caramel sauce yet- but it’s excellent even without. To freeze it, I had to use ice pop mold thingies, so I decided to leave a couple of those as is. So now I have soft scoopy ice cream with the chopped pecans, and ice cream pops. This should last me a few days…. :) Thanks again for all your amazing recipes and the work you put into this website.
Your welcome Cheynne :) Thank you for sharing this with me, it made my evening! Have a blessed weekend. amie sue
I am finally ready to make this lovely recipe, but I am a little thrown off. In your instructions 3 and 5, I am seeing walnuts, but walnuts never appear in the ingredients list. Did you mean pecans or did I miss something? Sorry if I sound crazy=).
It was a typo Kiki… that was an old recipe… ooh I need to make it again. :) Enjoy, amie sue
Thanks for your speedy response. I know I will=). Thanks for all you do Amie Sue.
You bet. You inspired me to make it tomorrow for a friends birthday. :) Blessings, amie sue
YAAAY!!! I finally made this, and it was creamy and it tasted amazing. Thanks so much for this recipe.
You are welcome Kiki hehe Thank you for sharing this with me. Blessings, amie sue
This ice cream was so creamy, and it tasted oh so yummy. Thanks for sharing this lovely recipe. I Love the new photo…just as much as I loved the last one, but I enjoyed having my very own best of all=))). I never get tired of just looking at your photos, they are like looking at art. I even have my hubby just looking at item after item, and he thinks they look dreamy. Thanks for all you do.
Thank you Kiki… I try to update photos, specially from my OLD recipes… I cringe at some of those photos when I was just starting out. hehe But thank you for your kind words. :) We have been enjoying this ice cream for the past few days. Scrumptous! Have a blessed weekend. Oh and tell your hubby thank you too! amie sue