From the book – The Vegan Scoop (You REALLY want to own this)
“BUTTER” Pecan “Ice Cream” – VEGAN
Servings/Yield
1 quart
1 cup soy milk, (or almond) divided
2 tablespoons arrowroot powder
2 cups soy creamer
3 tablespoons non-hydrogenated nondairy butter
1 cup brown sugar
1 tablespoon vanilla extract
½ cup pecans , chopped
Method
VEGAN BUTTER PECAN “ice cream”
YUMMY
From The Vegan Scoop – a book you need to own!!
In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup “milk,” “butter,” and brown sugar in a saucepan over low heat. After mixed, bring to a boil briefly.
Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add Vanilla extract.
Refrigerate mixture until chilled, usually 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
PopVeg note: I use a KitchenAid icecream maker attachment… worked fantastic. I put it in the bowl after cooling… THEN inserted the tool… THEN raised the bowl. Took about 30 minutes, but wow. Great stuff.
Also note – I have not done this – but I believe if you chill it, then stir it vigorously, then freeze it… you’ll get a great result… no ice cream maker needed. Maybe not as good… but darned good anyhow.
The longer it freezes … the more hard packed it is. It’s an amazing, easy, VEGAN ice cream.
