ICECREAM!!!!!!!!!!!!!!!!! Everybody loves it....not too many people will shun away from this delightful and happiness inducing treat! Unless, of course you're dairy intolerant, freaked out by soy, or just plain don't wanna pay $7 for a pint of coconut milk ice cream:/....which I'm sorry to say contains antifreeze:/ They all do...but that's another subject! The solution, is but a coconut milk can and an ice cream maker away! This is a pretty basic recipe that can be added to with any flavor under the sun....this one happens to be my second personal favorite...mint chocolate chip being the first:)
Serves 8-12
For the ice cream base
2 cans coconut milk( full fat...I like thai kitchen the best)
1c. almond milk
1/4c. xylitol or coconut crystals
4-6 packets stevia to taste( I use sweet leaf brand because it does not contain fillers like maltodextrin)
1tbls. vanilla or 2 real vanilla beans(middle scraped out, pods discarded)
For the pecans
1c. chopped raw pecans
2tbls. butter or coconut oil for dairy free
1tsp. sea salt
Melt butter in a pan, add pecans and sea salt. Cook until pecans are light brown toasted.
Add everything into an ice cream maker and voila!
Note: If you do not own an ice cream maker you can still mix everything together except the pecans...put the mixture in a freezer safe container, ice trays are ideal because the mixture just pops right out...then once it's almost frozen, pop it into a high speed blender and blend until smooth. Then add the chopped pecans after. This obviously won't yield the exact consistency of an ice cream maker, but it will get the job done:)
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