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Coffee Pecan Ice-Cream (Non-Dairy)
1
Servings
Servings
5m PT5M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #28701
November 12, 2017
Categories: Desserts, Freezer, Eggs, Nuts/Seeds, Pecan, Fruit, Coconut, 5-Minute Prep, Easy/Beginner Cooking, July 4th, Labor Day, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
"From a Paleo cookbook, this non-dairy ice cream sounds super creamy due to the coconut milk. Time does NOT include refrigeration time of 2 hours to overnight. Makes 1 pint"
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (575.1 g)
- Calories 1724.5
- Total Fat - 148.2 g
- Saturated Fat - 95 g
- Cholesterol - 368.9 mg
- Sodium - 168.3 mg
- Total Carbohydrate - 93.6 g
- Dietary Fiber - 13.3 g
- Sugars - 63.6 g
- Protein - 27.2 g
- Calcium - 257.1 mg
- Iron - 9.5 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.5 mg
Step 1
Place the coconut milk, coffee, honey, egg yolks and vanilla in a heavy-bottomed saucepan over medium heat. Heat gradually while constantly whisking, just until it comes to a low boil, then immediately remove from the heat and let cool completely.
Step 2
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2 hours minimum, or overnight.
Step 3
Place the cold mixture in an ice-cream maker and process to the desired consistency. Immediately scoop out the ice cream to a bowl, stir in the pecans, and serve immediately, topped with the ground coffee beans, if using.
Step 4
The ice cream can also be stored, covered and in the freezer, for up to 3 weeks.
Tips & Variations
No special items needed.
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