chai ice cream with chai pecan ribbons and candied pecans

by Kristina Sloggett

in baking,Dessert,Gluten Free,recipes,Vegan,Vegan MoFo

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.

100 years of holiday traditions you just don’t mess with. Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.

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

 

{ 28 comments… read them below or add one }

1 Laura @ Sprint 2 the Table November 1, 2012 at 4:09 am

This reminds me of butter pecan… chai-style. I used to not be able to wrap my head around WHY my dad would eat butter pecan over chocolate. Now I understand it’s deliciousness. And the fact that it’s good with chocolate syrup as an accent. :)

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2 spabettie November 4, 2012 at 9:04 pm

chocolate will always be my favorite, but butter pecan is a good one too – similar to this I’m sure!

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3 Heather (Where's the Beach) November 1, 2012 at 5:20 am

OMG I need this! Seriously, one of my favorite ice cream flavors is a caramel pecan. So clearly you need to bring me a pint ;-)

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4 spabettie November 4, 2012 at 9:03 pm

this probably tastes similar! wish I could send you some…

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5 Leanne @ Healthful Pursuit November 1, 2012 at 5:31 am

Yum, it’s a three recipe day! I did the same thing today, too. I love the idea of adding the ribbons, wow… that’s some beautiful ice cream!

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6 spabettie November 4, 2012 at 9:02 pm

thanks Leanne – and yep, the ribbons totally make this ice cream…

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7 Chung-Ah | Damn Delicious November 1, 2012 at 7:53 am

I love all 3 recipes, combined and all alone! And it’s so great to see an ice cream recipe during this time of year! Ice cream should be eaten all year long, no matter how cold it is :)

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8 spabettie November 3, 2012 at 2:47 pm

I so agree, ice cream is good ALL the time. :)

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9 Sarena (The Non-Dairy Queen) November 1, 2012 at 8:30 am

OMG YES! Yes, yes, yes! This is nothing short of amazing! I want to lick the screen!

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10 spabettie November 3, 2012 at 2:46 pm

I was really happy with this one!

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11 Macey November 1, 2012 at 9:13 am

You’re KILLING me girl! This looks soooooo amazing!

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12 spabettie November 3, 2012 at 2:45 pm

hee hee, I do my best ;)

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13 Nichole November 1, 2012 at 9:42 am

LOVE my chai lattes, but this my dear has my mouth watering!! MMMM

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14 spabettie November 3, 2012 at 2:45 pm

wish I could send some over… XO!

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15 Eileen November 1, 2012 at 11:10 am

Ha–it’s definitely ice cream season! :) I love the idea of a chai cream to go with the vast panoply of Thanksgiving desserts. I bet this would be amazing with pecan pie! (And then more candied pecans on top, why not?)

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16 spabettie November 3, 2012 at 2:45 pm

it is ALWAYS ice cream season… ;) and YES this would be a great pecan pie topper, Mmm!

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17 kae November 1, 2012 at 11:39 am

oh my! this looks BEYOND delicious!

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18 spabettie November 3, 2012 at 2:44 pm

thanks, Kae!

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19 amanda November 1, 2012 at 11:49 am

Swooooooon! :-) I have a bottle of chai concentrate just waiting to make all three of these. Thanks for the inspiration.

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20 spabettie November 3, 2012 at 2:44 pm

you are so welcome – enjoy!

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21 Cara November 1, 2012 at 12:41 pm

Chai me up! Sounds delish :)

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22 spabettie November 3, 2012 at 2:43 pm

thank you!! :) (and I so wish I could share!)

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23 purelytwins November 1, 2012 at 12:51 pm

love pecans! especially this time of year ;)
love the idea of adding in some chai! brilliant! now where are our bowls? haha

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24 spabettie November 3, 2012 at 2:42 pm

I just love chai and pecans together – this might seem like overkill but it is delicious! :)

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25 Meagan November 1, 2012 at 6:03 pm

Yum, I am definitely try to make those pecans!

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26 spabettie November 3, 2012 at 2:35 pm

enjoy, Meagan!

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27 moonsword November 1, 2012 at 6:45 pm

The best way I can think of to celebrate World Vegan Day! Thanks for the recipe triple whammy…Cheers!

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28 spabettie November 3, 2012 at 2:34 pm

you are so welcome, thank you for reading and always leaving sweet comments!

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