A little while ago I posted my recipe for Paleo Caramel Sauce that I told you I would be serving along with ice cream to some friends. The texture of the caramel sauce is smooth and creamy like we are used to and there are only four ingredients needed: water, raw coconut palm sugar, coconut milk and vanilla extract.
Butter Pecan Ice Cream is one of my all time favorite flavors and a caramel swirl made this ice cream even more delicious! My opinion is that this homemade ice cream beats any store bought, sugar loaded ice cream.
What I am most excited about is the fact that I finally figure out how to make a homemade ice cream stay creamy even after days in the freezer. The secret to this is arrowroot powder! If you follow the instructions below I guarantee you will achieve the same consistency with any flavor of ice cream you make.
I used coconut milk in this recipe and I have found that using different brands of coconut milk tend to change the flavor slightly depending on the brand. You may want to experiment with a few different brands until you find the flavor that you like most. If you don’t like a hint of coconut flavor in your ice cream and you can have dairy, I would substitute the coconut milk in this recipe with an organic, pastured raised heavy whipping cream.
- 1 can (13.5oz) full fat coconut milk
- 1 large egg
- 2 tablespoon arrowroot powder
- 3 tablespoon raw honey
- 1½ teaspoons vanilla extract
- pinch of salt
- ½ cup pecans
- 1 tablespoon butter (or coconut oil for dairy-free)
- caramel sauce (recipe here)
- combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil
- let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight
- sauté pecans in butter until golden and fragrant and stir them into the chilled ice cream mixture
- freeze mixture in an ice cream maker
- swirl caramel sauce into the ice cream with a butter knife. Cover and freeze for at least 3 hours, or until firm.
Makes about 1 quart.