Irresistibly creamy vegan cinnamon ice cream with caramelized pecans. The preparation succeeds with or without ice cream machine. Creamy, sweet and refined at the same time. Vegan, lactose-free and versatile and ideal for the vegan Christmas menu.
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Cooling time 10 hourshours
Total Time 11 hourshours15 minutesminutes
Servings 12Balls
Calories 290kcal
Ingredients
FOR THE CINNAMON ICE CREAM:
225gCashews1 ½ cups, optionally soaked, if the blender is not powerful enough.
FOR THE CINNAMON ICE CREAM Place cashews, oat milk, maple syrup, raw cane sugar, heavy vegetable cream, cinnamon and bourbon vanilla in a high-powered blender and blend until smooth. Add the xanthan gum at the very end and mix again briefly until everything is combined.
225 g Cashews, 300 ml Plant milk, 400 g Vegetable cream, 100 g Raw cane sugar, 75 g Agave syrup, 2 tbspn Cinnamon, 1 tbspn Bourbon vanilla ground, 1 tbspn Xanthan Gum
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
Pour the finished cinnamon ice cream (if using an ice cream maker) into a freezer-safe container and place in the freezer.
FOR THE CARAMELIZED PECANS Heat a pan (medium heat) and toast pecans in it for about 5 minutes. Keep stirring so that the nuts are toasted evenly. Deglaze with maple syrup and let evaporate until nuts are done caramelizing.(Click here for the recipe & video)
115 g Pecans, 45 ml maple syrup
Remove ice cream a few minutes before serving, portion with an ice cream scoop and arrange in dessert bowls. Garnish with the caramelized pecans and enjoy!