chai ice cream with chai pecan ribbons and candied pecans

I have three recipes for you today.

I made some chai candied pecans and we have been snacking on them all week. Then I made some chai pecan butter, and I swirled some of it into ice cream I made. A chai ice cream. See a trend happening?

No, not the chai. Not even the pecans.

How about the fact that I have made so much ice cream lately that I am running out of freezer safe containers. This batch went into one of my spring-form pans…

Each of these desserts can stand alone (yep, because you can eat the chai pecan butter with a spoon), but when you combine them like I have, you get one amazing dessert treat. This will definitely be one of my holiday dessert options.

Yeah. I said one. We have to have several choices, right?

It’s the holidays. Enjoy.

chai ice cream

dairy, egg, soy and gluten free, vegan

2 (15 ounce) cans coconut milk (full fat)
1/3 cup maple syrup
1/4 cup gluten and dairy free chai concentrate
2 tablespoons vanilla paste

In a medium bowl or blender, combine all ingredients, blend or whisk until smooth. Pour into prepared ice cream maker, follow manufacturers instructions (this batch took 23 minutes). Transfer one third ice cream into freezer safe container, pipe chai pecan butter into ribbons. Add another third ice cream, pipe more chai pecan butter throughout. Add remaining ice cream and chai pecan butter, smoothing in even layer. Cover and freeze a few hours to overnight.

Serve ice cream topped with chai candied pecans.

chai pecan butter (ribbons)

adapted from sweet chai pecan butter sauce

2 cups raw pecans
3 tablespoons gluten and dairy free chai concentrate
2 tablespoons maple syrup (optional)

In food processor, blend pecans until crumbly. Add chai concentrate, sweetener if using. Continue to blend until smooth, adding milk to reach desired consistency.

chai candied pecans

2 cups pecan halves, divided
3 tablespoons gluten and dairy free chai concentrate
water as needed 

In food processor or high speed blender, process 1/4 cup pecans with chai concentrate and water by the tablespoon as needed to thin. Toss remaining pecans in sauce and arrange in single layer on prepared (parchment, silpat) baking sheet. Bake at 300 for 7-10 minutes – watch carefully and checking after 7 minutes.

Compensation was provided by Diamond of California via Glam Media.  The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of Diamond of California

 

Tagged as: chai candied pecans, chai ice cream, chai pecan butter, chai pecan butter ice cream, how to make candied pecans, sweet chai pecan butter sauce, vegan ice cream