Chocolate Caramel Pecan Ice Cream
Coconut milk makes this creamy ice cream more healthful than high-fat dairy ice cream. Scoop it into homemade Chocolate Waffle Cones and top with caramel and pecans. Delish!
Makes 12 servings
- 1 (13-ounce) can coconut milk
- ⅓ cup cocoa powder
- ¼ cup sugar
- 1 tbsp vanilla extract
- ⅛ tsp kosher salt
- ⅓ cup caramel sauce
- ¼ cup chopped pecans
- Chocolate Waffle Cones (see below)
In a blender combine coconut milk, cocoa powder, sugar, vanilla and salt. Blend until smooth. Place ice cream base in a 2-quart ice cream maker and churn 45 to 60 minutes or until mixer thickens to the consistency of soft-serve ice cream. Spread mixture in an 8×8 baking pan and swirl in caramel sauce. Sprinkle with pecan pieces and freeze at least 4 and up to 24 hours before scooping. Serve in bowls or in Chocolate Waffle Cones (see below).
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