Maple-Pecan Blender Ice Cream

Maple-Pecan Blender Ice Cream

Ingredients:
6 tablespoons dark amber pure maple syrup
¼ cup full-fat, canned coconut milk
¼ teaspoon sea salt

Directions:
1⅔ cups coarsely chopped pecan pieces, divided
3 cups large ice cubes
In a high-speed blender, combine the syrup, coconut milk, and salt. Add 1⅓ cups of the pecans and the
ice cubes and blend on the “ice cream” setting, or begin on low and increase the speed to high until the
mixture is smooth and thick. Scrape down the sides of the blender as needed. If the mixture is too thin,
add more ice cubes. Stir in the remaining ⅓ cup pecans and serve immediately.
For a firmer texture, scrape the ice cream into a freezer-safe container and freeze for 30 to 40 minutes.
Store in the covered container in the freezer. Remove from the freezer about 10 to 15 minutes before
serving to soften.
Makes 6 servings
Frozen Fruit Pops
If my kids had their way, the freezer would be stocked only with ice cream. This refreshing
dessert allows me to give them (and myself) a healthy, sweet treat.
TOTAL TIME: 15 MINUTES + FREEZING TIME