Recipe Corner: Dairy Free Butter Pecan Ice Cream
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
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