vegan butter pecan ice-cream

Ingredients

• 1 cup pecans pieces

• 2 tbsp. vegan butter

• 2 (14 oz) cans full-fat coconut milk, divided

• 1/2 cup brown sugar

• 2 tbsp. cornstarch

• 1/4 tsp. salt

• 2 tsp. vanilla extract

Instructions

• The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.

• Heat butter in a small sauté pan over medium-low heat. Toast the pecan pieces in the butter for about 5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.

• Measure out 1/2 cup of coconut milk and set aside.

• Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.

• Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.

• Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.

• Add chilled ice cream base to frozen ice cream bowl and buttered pecans. Churn according to manufacturer's instructions. Church until it becomes thick and resembles soft serve.

• You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.