Best 3 Marias Paleo Pecan Ice Cream Recipes
Indulge in a guilt-free frozen treat with Maria's Paleo Pecan Ice Cream, a dairy-free, grain-free, and refined sugar-free delight. This creamy and luscious ice cream features a blend of rich pecans, coconut milk, and natural sweeteners, delivering a symphony of flavors that will satisfy your sweet cravings without compromising your health goals.
Accompanying this star recipe are two additional paleo-friendly ice cream variations that cater to diverse dietary preferences and allergies. The Chocolate Avocado Ice Cream offers a decadent chocolatey twist, while the Banana Berry Nice Cream provides a refreshing and fruity alternative. Each recipe is crafted with wholesome ingredients and simple steps, ensuring a delightful homemade ice cream experience that aligns with a paleo lifestyle.
MARIA'S PALEO PECAN ICE CREAM
Absolutely delicious "Ice Cream" for the Paleo or Raw Vegan diet. A wonderful treat - can't believe how easy and how yummy!
Provided by msmia
Categories Dessert
Time 5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Partially thaw frozen bananas so they can blend in the food processor. Add all ingredients except pecans and process to a smooth and thick consistency. Add pecans and pulse chop to desired size - just a few pulses is fine.
- EAT!
- If you return to freezer, this will freeze pretty solid so you might as well eat it all right away. :).
MY SISTER MARIA'S EASY APPLE CAKE AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
Tips:
- Use a high-powered blender or food processor to ensure a smooth and creamy texture.
- Freeze the bananas in advance for a creamier texture and to help them blend more easily.
- If you don't have a blender or food processor, you can mash the bananas with a fork and then stir in the other ingredients.
- Add your favorite toppings, such as chopped nuts, seeds, or berries.
- For a more decadent ice cream, use full-fat coconut milk.
- If you're using an ice cream maker, churn the ice cream according to the manufacturer's instructions.
Conclusion:
Maria's Paleo Pecan Ice Cream is a delicious and healthy dessert that is perfect for anyone on a paleo diet. It is made with simple, wholesome ingredients and is free of dairy, gluten, and refined sugar. This ice cream is also a good source of healthy fats and protein. Whether you are looking for a refreshing snack or a satisfying dessert, Maria's Paleo Pecan Ice Cream is sure to hit the spot.
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