Vegan Maple Pecan Ice Cream
Servings 1.5 litres
Equipment
- ice cream maker (ideally 2 litre)
Ingredients
Ice Cream:
- 150 g (1 cup) unroasted cashews
- 25 g (¼ cup) porridge oats
- 800 ml (3 ⅓ cups) unsweetened non-dairy milk (I use soy)
- 180 ml (¾ cup) maple syrup
- 30 g (2 Tablespoons) melted vegan butter/spread
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Candied Pecans:
- 150 g ( 1 cup) pecans roughly chopped
- 2 Tablespoons maple syrup
- 1 Tablespoon melted vegan butter/spread
- ¼ teaspoon ground cinnamon
- pinch salt
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
- You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 5 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
- Add the cooked oat mixture to the blender along with the maple syrup, melted butter, vanilla and salt. Blend until the mixture is very smooth. Stop and scrape down the sides as needed.
- Pour the mixture through a fine mesh sieve into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- Meanwhile make the candied pecans. Preheat the oven to 160℃/140℃ fan/325℉/gas mark 3 and line a roasting tin with baking paper.
- Mix together the chopped pecans, maple syrup, melted butter, cinnamon and a pinch of salt until very well combined then spread them out in a single layer in the roasting tin.
- Bake for 15 minutes then give them a good stir and return to the oven for a further 5-10 minutes until dry to the touch. Allow to cool then store in an airtight container.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency. Add the candied pecans in the last minute of churning.
- Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.