(Paleo) 3-Ingredient Vanilla Ice-Cream with Ginger Pecan Crunch

(Paleo) 3-Ingredient Vanilla Ice-Cream with Ginger Pecan Crunch

Ingredients

Serves 8

Ice-Cream

2 cans (13-½ oz) full fat coconut milk (I used BPA-free Natural Value)

4 tablespoons maple syrup

1 tablespoon vanilla extract

Pecan Crunch

⅓ cup brown rice syrup (I used Lundberg Sweet Dreams)

½ teaspoon ground ginger

Pinch fine grain salt

1 cup pecans, roughly chopped (you can use walnuts instead)

Directions

To make the pecan crunch, preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

Heat rice syrup in a small saucepan over medium-low heat until it’s runny. Whisk in ginger and salt. Add the pecans and stir to coat.

Spread the coated pecans out on the prepared baking sheet, and bake for 10 minutes.

Remove from the oven, let cool completely, and then break into small pieces.

Place in the freezer.

For the ice-cream, heat coconut milk, maple syrup, and vanilla extract in a medium saucepan over low heat. Bring to a gentle simmer and cook for about 5 minutes, stirring constantly.

Take a taste and adjust sweetness, if needed.

Remove from the heat and allow to cool down completely.

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with half of the pecan crunch. Freeze according to manufacturer's instructions, 10 to 15 more minutes or until mixture is frozen.

You can enjoy immediately as a soft serve drizzled with maple syrup, or freeze for a couple of hour before serving.

When frozen solid, allow the ice cream to thaw at room temperature for about 30 minutes before serving.