Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
It is summer and that means it is Ice Cream time! We are going a little more calorie dense this time because we want it to be as creamy as possible without involving dairy. What better way than to use nuts and their natural higher fat content to make a creamy base. Being in the south, butter pecan is definitely THE flavor. This was actually suggested by one of our warriors and I just could not say no to it. Hopefully it will satisfy her craving as much as mine!
Dairy Free Butter Pecan Ice Cream
Recipe makes 6 servings
Time: 1 hour
1 cup Cashews, soaked
1/2 cup Pecans, soaked
1/4 cup Pecans, chopped and toasted (as mix in)
2 scoops TRU Protein (Banana Maple Muffin or Vanilla)
1 tbsp Maple Syrup (or Honey and Agave works too)
1 cup Cashew Milk
Optional but highly recommended:
Butter Flavoring - I used oil based candy flavoring which is potent; you will only need a few
1) Soak the nuts overnight.
2) Add drained,soaked nuts to a high speed blender, add all other ingredients but leave the
toasted Pecans aside. Those will be mixed in last. Blend until smooth and creamy.
3) Transfer to a shallow, freezer safe container and freeze for 15 minutes. After that stir in the Pecan pieces and freeze for a total of 3 hours, stirring the mixture every 15 minutes. If you have an ice cream maker you can of course use that.
4) Thaw for 5-10 minutes before serving.
1 serving = 1 big scoop
11.7 g protein
11 g carbs (3.9 g of sugar)
20.3 g fat