Dairy Free Maple Bourbon Pecan Ice Cream
This creamy dairy free maple bourbon pecan ice cream is rich, nutty, and made without a drop of dairy. Made with coconut milk, maple syrup, and bourbon, it's a simple churned dessert for when a store bought pint just isn't going to cut it.
Equipment
- small saucepan or pot
- ice cream churner
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup maple syrup
- 2 tablespoon bourbon
- ¼ - ½ cup chopped pecans
- 1 tablespoon gelatin
- 1 teaspoon salt
Instructions
- Heat the base. Over low heat, pour canned coconut milk and coconut cream into a small pot, whisking until smooth about 1-2 minutes. Allow to heat but not fully boil (bubble constantly), if it is steaming, that is fine.
- Add other ingredients. While the milk and cream are still heating, stir in vanilla extract, maple syrup, bourbon, salt and gelatin whisking again to combine for another 1-3 minutes.
- Cover & refrigerate. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Churn. Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to ice cream machine instructions.
- Add add-ins. During the last minute of your churning process, add in pecans and allow the machine to mix until they are fully incorporated.
- Scoop & enjoy. Scoop the ice cream into pint containers and freeze for at least 2-3 hours prior to serving. Then enjoy your homemade ice cream!
Notes
- Freeze your ice cream maker bowl all the way. A full 24 hours in the back of the freezer, not overnight on the door. A bowl that isn't cold enough is the number one reason a base won't thicken.
- Don't skip the bourbon. It isn't just for flavor, but I promise you will want that added flavor. Alcohol doesn't freeze, so those two tablespoons are what keep this from setting up hard the way most dairy free ice cream does.
- Whisk the gelatin in while the base is warm. Sprinkle it in slowly and keep whisking so it dissolves completely. Dumping it into a cold base gives you little rubbery bits you can't undo later.
- Chill the base completely before churning. 45 minutes works great but longer is just fine. A warm base going into a cold bowl means a soupy churn and an icier pint.
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