PRALINE PECAN ICE CREAM
SERVES 1 QUART
1 quart dairy-free Vanilla Ice Cream, or purchased
1 cup brown sugar
1⁄4 cup vegan margarine
2 tbsp soy, almond, or rice milk
1 1⁄2 cups pecans, toasted and chopped
NUTRITIONAL VALUES
Calories: 2148kcal
Fat: 100.7g (13g S.Fat)
Carbs: 292.8g
Protein: 33g
Sugar: 239.8g
Sodium: 983mg
METHOD
Unless using freshly made ice cream, soften ice cream in the refrigerator for about 15 to 30 minutes.
Brown sugar, margarine, and non-dairy milk should be heated in a small saucepan over medium heat, stirring frequently. Increase the heat to medium-high for 1 minute after the mixture has come together. Remove from the heat, stir in the pecans, and set aside for 15 to 20 minutes, stirring occasionally.
Place the ice cream in a large mixing bowl and fold in as much of the pecan mixture as you want. Any leftover pecan mixture should be saved for another use. Cover the bowl tightly with plastic wrap, pressing the plastic wrap onto the top of the ice cream.
Brown sugar, margarine, and non-dairy milk should be heated in a small saucepan over medium heat, stirring frequently. Increase the heat to medium-high for 1 minute after the mixture has come together. Remove from the heat, stir in the pecans, and set aside for 15 to 20 minutes, stirring occasionally.
Place the ice cream in a large mixing bowl and fold in as much of the pecan mixture as you want. Any leftover pecan mixture should be saved for another use. Cover the bowl tightly with plastic wrap, pressing the plastic wrap onto the top of the ice cream.
