The sweet and spicy toasted pecans bring out the nutty browned butter flavor in this pumpkin ice cream. Can be made without sweetener for a sugar free treat.
Browned Butter Pumpkin Ice Cream
¼ lb. (1 stick) grass-fed butter
1 can organic full-fat coconut milk
1 15-oz can organic pumpkin puree
1 T. vanilla extract
½ c. organic grade B maple syrup (or 1 c. Date Paste)
2 T. brandy (optional to promote a creamy texture)
1 T. ground cinnamon
¼ t. ground cloves
pinch sea salt
Spicy Candied Pecans
2 c. raw pecans halves
2 T. organic grade B maple syrup (optional)
2 T. avocado oil
1 t. vanilla extract
2 T. ground cinnamon
1/8 t. ground cloves
1/8 t. ground cayenne pepper
½ t. sea salt
Brown the butter: melt butter in a small skillet over medium-low heat. Continue to cook (butter will bubble) until butter turns a deep brown color. It should not smell burnt. Remove from heat and let cool to room temperature.
Make the ice cream: Combine coconut milk, pumpkin puree, vanilla extract, maple syrup, brandy, cinnamon, cloves, sea salt, and cooled browned butter in a large high-powered blender. Blend on high speed until mixture is smooth. Pour into a bowl and chill 4+ hours before processing in your ice cream maker.
Once chilled, process according to your ice cream maker’s instructions. Move to the freezer for 2+ hours before serving. Serve with Candied Pecans, as desired.
Make the candied pecans: preheat 325F. Line a half-sheet pan with parchment or silpat mat.
Whisk together maple syrup, avocado oil, vanilla extract, cinnamon, cloves, cayenne, and sea salt in a large bowl. Toss in pecans and mix well. Spread onto parchment-lined sheet pan and bake 20-25 minutes, tossing 2-3 times throughout the cook time. Remove and let cool to room temperature. Serve with ice cream or enjoy alone as a sweet snack.
Note: Pumpkin Pie Spice can be easily substituted for the cinnamon and cloves in the Spicy Candied Pecans