Coconut, caramel & pecan dairy-free ice cream
Catering for a dairy-free diet doesn’t need to mean missing out on dessert. Enjoy this easy, creamy coconut, caramel and pecan ice cream as a treat
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Prep:5 mins
Cook:10 mins
Plus chilling and churning - Serves 8
- Easy
Nutrition per serving
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kcal 275
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fat 23g
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saturates 16g
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carbs 13g
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sugars 11g
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fibre 1g
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protein 3g
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salt 0.01g
Ingredients
- 2 x 400ml cans full-fat coconut milk
- 3 egg yolks
- 4 tbsp coconut sugar, or caster sugar
- dash vanilla extract
- 50g pecans, toasted and roughly chopped
Method
Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.
