Buttery Vanilla Bean Ice Cream with Pecans
Prep time: 
Cook time: 
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Serves: 1-1½ quarts
  • 1 (13.5 oz) can of coconut milk (chilled)
  • 8-10 dates
  • 1½ c nut milk
  • 1 T vanilla extract
  • seeds from one vanilla bean
  • 1 T butter oil
  • 1 T gelatin] + ¼ c boiling water (optional thickener)
  • 1 t salt
  • optional
  • ½ - 1 c pecans (chopped)
  1. Start prepping for the gelatin thickener by bringing some water to a boil.
  2. In a blender, add the coconut milk and dates. Blend until smooth.
  3. Add all other ingredients except for the gelatin mixture and blend until smooth.
  4. The water should be boiling by now. Put the gelatin powder in a bowl and pour the water over it while whisking. Whisk until throughly combine. Add this mixture to the other ingredients while the blender is running.
  5. Add the mixture to your ice-cream maker and follow their instructions.
After it's been frozen, be sure to take it out about twenty minutes before you plan to eat it.
Recipe by Coconut Darling at http://coconutdarling.com/buttery-vanilla-bean-ice-cream/