Maple Pecan & Chocolate Chip Coconut Ice Cream

This creamy dessert combines the natural sweetness of maple syrup with the rich, nutty crunch of pecans & dark chocolate chips. The post Maple Pecan & Chocolate Chip Coconut Ice Cream appeared first on WellBeing Magazine.

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By: Lisa Guy This creamy dessert combines the natural sweetness of maple syrup with the rich, nutty crunch of pecans & dark chocolate chips. Servings 5 Prep time Cook time Recipe 1 cup raw pecans 2 tbsp pure maple syrup 11⁄2 cups raw cashews 11⁄2 cups full-fat coconut cream 1⁄2 cup pure maple syrup 1 tbsp vanilla extract 100g roughly chopped good-quality dark chocolate Soak cashews in water overnight or in boiling water for an hour until soft. Heat a frying pan over low-medium heat then add pecans and drizzle with maple syrup.

Stir until pecans are well coated. Cook for 4-5 mins, stirring often until they caramelise. Watch they don’t burn.



Transfer to a chopping board covered with baking paper to cool completely. Once cooled, roughly chop. To make the ice cream, add drained cashews, coconut cream, maple syrup and vanilla to food processor and blend until smooth and creamy.

Pour into a container and stir through pecans and chocolate chips. Cover and place in freezer overnight or for around 5 hours until set. Stir every couple of hours.

Before serving, leave it out for 15 mins to soften a little so it is easy to scoop. Perfect served in cones or bowls on its own, or with fresh berries. Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe !.