Maple Pecan Ice-Cream

Maple Pecan Ice-Cream

Yield: about 1 quart

2½ cups soy milk

1 cup coconut milk

1/8 cup organic cane sugar

½ cup pure maple syrup (or 3/4 cup)

2-3 tsp vanilla extract

½ tsp sea salt

¼ tsp xanthan gum

¼ cup pecans, chopped

1. In a blender jar, blend everything (except xanthan gum) until very smooth.  Add xanthan gum and blend again until incorporated (about 10 seconds).
2. Chill mixture overnight (for 8 hours or more) in fridge.  Pour ice-cream mixture into an ice-cream maker and freeze according to manufacturer’s directions.  Add chopped pecans after ice-cream is done churning.

* If you don’t have a machine: Freeze mixture, pulling out every couple hours to stir.

Scoop-able Vanilla Ice-Cream

I have a lot of fun with this recipe (mainly, because of how simple and easy it is.)  I've found over the years with my ice-cream-making trials and experiments, that if you throw in some coconut oil, the consistency becomes that of real ice-cream.  Its because coconut oil is a healthy fat, so it helps the ice-cream not to turn rock-hard when you put it back in the freezer to enjoy after its done churning.  I love doing the mint chocolate chip version of this, because since I was little, I've always been a big fan of mint chocolate chip ice-cream.  I can eat this version and know that I'm doing my body a better service instead of kind down the freezer isle...  Enjoy!

Scoop-able Vanilla Ice-Cream
yield: 1 quart

1 cup cashews (or blanched slivered almonds)
1 can coconut milk
1/2-2/3 cup light agave
1 Tb vanilla extract
1 vanilla bean, scraped
1 big pinch of Celtic grey sea salt
1/2 cup coconut oil (I use expelled-pressed)

If you want Mint Ice-cream, also add:
2 Tb spinach juice (or chlorophyll)
2 Tb peppermint extract
1/2 cup carob or chocolate chips

If you want fruit in your ice-cream, also add:
1 cup frozen or fresh fruit (add after everything else is completely smooth, and blend slightly)

1.  Blend all ingredients (except the chips, if doing a mint flavor) in blender until very smooth.
2.  Pour into ice-cream maker, add chips.  Follow manufacturer's instructions.
3.  Serve.  Be creative!  You be the chef!

Coconut Gelato

I came up with this recipe taking the idea from one I saw on the internet.  Its very light and sweet and delicious!  I've served this to a number of folks who weren't even very health-conscious, and they loved it.  I like putting in raspberries for the fruit, because they are our family's favorite summer-time berry.  And, the vanilla beans really bring the flavor out of the agave and fruit!  You can find some of those little beans at health food stores.  Have fun with this one, its a nice summer favorite of ours!

Coconut Gelato
Yield: 1 quart

2 cans reg. coconut milk
3/4 cup agave (I prefer light)
1/4 tsp Celtic sea salt
1 vanilla bean (slice in half, scrape seeds, use only the seeds)
1/4 tsp xanthan gum

For fruit version:
1 1/2 cup frozen fruit (we like frozen raspberries from our garden)


1.  Put everything in blender (except frozen fruit if you are using).  Blend until really smooth.
2.  (If doing fruit version,) Add fruit, blend only enough to break it up a little bit.
3.  Put in fridge for one hour to cool down.
4.  Then, place in ice-cream maker and follow manufacturer's instructions, or place into Popsicle molds and freeze until solid.
5.  Serve!

Note:  If you are using the dark agave, use 3/4 cup.  If you are using light agave, use 2/3 cup.

Pumpkin Pie Ice-Cream

This is like eating a frozen pumpkin pie.  My husband even likes it, and he's NOT a fan of pumpkin at all... so try this one out on your guests!  They also wont even know that it doesn't have dairy in it... they wont pick up on it at all, because this dessert is so rich and creamy!


Pumpkin Pie Ice-Cream
Yield: 6 servings

1 ½ cup canned Pumpkin Pie Mix
2 cans reg. coconut milk
⅔ cup raw cashews (or blanched slivered almonds)
1 cup non-dairy milk (soy, almond, or rice milk)
1- 1 ⅓ cup brown sugar
2 tsp vanilla
½ tsp cinnamon (optional)
¼ tsp Xanthan Gum (or 1 Tbsp Arrowroot powder)
1 cup Graham cracker, or ginger cookies (optional), crumbled


1.  Add everything to a blender, food processor or Vitamix, and blend until very, very smooth.
2.  Place in ice-cream maker and follow manufacturer’s instructions.
3.  If you want to throw in some crumbled up cookies, do so about 5 minutes before your ice-cream is done churning.
4.  When its done, transfer to a container, and store in freezer.
5.  Serve with chopped nuts on top, or caramel topping.