Dallas inspired Pecan Pie Ice Cream to root for your favorite team!
Tip: Allergy Advice
This dish contains the following allergens: Wheat, Tree Nuts
Step-by-step instruction without your screen going to sleep
- 1 can (14 ounces) unsweetened coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup pecan pie, cut into bite sized pieces plus more for topping is desired
- Large Bowl
In a large bowl, whisk together coconut milk, granulated sugar, vanilla extract, and cinnamon until combined and sugar is dissolved.
Pour base into an empty CREAMi pint. Place a storage lid on the pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto out bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Select ICE CREAM.
Use a spoon to create a 1 ½-inch wide hole that reaches the bottom of the pint. Add pecan pie pieces to the hole in the pint and process again using the MIX-IN program.
When processing is complete, remove ice cream from the pint and serve immediately. Top with more pecan pie pieces as desired.