Hey bunnies! Today we’re going to make Raw Vegan Maple Pecan Ice-cream with Cinnamon Glazed Pecans. Where to start with the journey I was on to reach this recipe… Raw vegan ice-cream was difficult for me in the beginning. When I first bought my amazing ice-cream maker from Amazon I was so excited. I thought I could just put anything into a blender, make a yummy liquid, and pour it in the maker. No. lol
There is actually a pretty amazing process behind making ice-cream. I had no idea until I bought a book on the subject. It was still a little tough because the book wasn’t raw nor was it vegan. So I was still stumped. After trying many things I’ve come to the conclusion that the water to fat ratio is key. For this recipe I used a 1:2 water to fat ratio and the texture came out beautifully. Everything you need is listed below. Enjoy!
Raw Vegan Maple Pecan Ice-cream with Cinnamon Glazed Pecans
2 cups pecans soaked overnight (reserve 1 cup soaking water)
1 cup pecan soaking water
1/2 cup maple syrup or raw coconut nectar* (*it won’t taste exactly the same)
pinch himilayan salt
1/4 cup cinnamon glazed pecans roughly chopped
Add the soaked pecans, soaking water, maple syrup, and salt to a high speed blender and blend.
Pour the thick mixture into a nut bag an strain. You can save the pulp and dehydrate to make a pecan maple flour if you like.
Pour the strained mixture into an ice-cream maker and follow the manufactures instructions. For me I just pressed the ice-cream button and it ran for 25 min.
Towards the end of the cycle pour in the cinnamon glazed pecans.
You can serve immediately or freeze for a firmer ice-cream. If you choose to freeze (I did) give it about 5 min to soften before serving.