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Caramel Pecan Icecream

Caramel Pecan Icecream


I’m sure you all know about my obsession by caramel now. ? With the festive season upon us and in my efforts to make sure my little one gorges on slightly healthier treats as opposed to sugar laden ones I decided I had to make some icecream which we could eat guiltfree whilst still packing in some nutrients. And so the caramel pecan icecream was born. It doesn’t need an ice cream maker, and it’s so simple and easy to make you’ll be wondering why it’s tastes so good ?

400 ml coconut milk
5 tablespoons coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 tablespoon coconut oil
1/4 cup of crushed pecans

In a heavy based saucepan warm all your ingredients (EXCEPT the pecans) at a moderate heat and bring to a simmer. Turn off the heat and allow to cool.

I used the old fashioned way of making this so once the mix was cooler I put it into a heavy plastic container and froze for 3 hours then mixed it all up again with a fork so break up the frozen bit’s and stop icicles forming. Repeat this step three to four times every hour until your icecream has doubled in size and resembles snow ?

You can now transfer it to a metal container, press it in firmly and cover with some foil. Return to the freezer until you’re ready to eat it.

To make the caramel:

1 cup of dates (pitted) and soaked in hot water for atleast 1/2 an hour
2 tablespoons cashew butter
1/2 teaspoon vanilla extract
A pinch of salt

Blend all the ingredients together – you can add a little water to make it super smooth. You should be left with a thick paste.
Transfer this to a glass container and refrigerate for up to 4 days

When you are ready to serve your icecream remove it from the freezer atleast 5 to 8 minutes before serving. Swirl in some caramel sauce and sprinkle over some crushed pecans. Enjoy!




About the author

Meera Vadgama

1 Comment

  1. Cheptoo Cece
    November 28, 2016 at 11:14 am

    Hey fellow foodie,
    Not sure why I am stumbling upon your blog now, but am IN LOVE with recipes and the work you’re doing on your blog. I would love to collaborate with you soon.


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