Chocolate Caramel Pecan Ice Cream

Name: Chocolate Caramel Pecan Ice Cream
Yield: 12
Ingredients: 1 (13-ounce) can coconut milk; &frac13; cup cocoa powder; ¼ cup sugar; 1 tbsp vanilla extract; ⅛ tsp kosher salt; &frac13; cup caramel sauce; ¼ cup chopped pecans; Chocolate Waffle Cones (see below)

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.

Makes 12 servings

Ingredients

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)

Directions

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).

Associated Recipes

Chocolate Waffle Cones

What better way to serve ice cream than in a Chocolate Waffle Cone? This edible vessel delivers homemade Chocolate Caramel Pecan Ice Cream in style—and with a chocolate crunch!