Butter Pecan Caramel Ice Cream made with coconut milk and a swirl of homemade caramel sauce. This recipe is dairy-free, creamy and crunchy from the pecans.
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. This step is optional and you can just blend the ingredients together and immediately put in your ice cream maker.
Sauté the pecans in butter or coconut oil until golden and fragrant and stir them into the ice cream mixture.
Freeze mixture in an ice cream maker, then swirl the caramel sauce with a butter knife. Cover and freeze for at least 3 hours, or until firm.
Notes
Adding the egg and arrowroot is optional, but both ingredients help give the ice cream a creamer texture after frozen.Recipe serves 6 people or makes about 1.5 quarts.P.S. nutrition facts calculated without the caramel sauce.