Coffee Pecan Ice-Cream (Non-Dairy)

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"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
OK

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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