Paleo Butter Pecan Caramel Ice Cream

By MJH

Ingredients

• 1 can (13.5oz) full fat coconut milk
• 1 large egg
• 2 tablespoon arrowroot powder
• 3 tablespoon raw honey
• 1 1/2 teaspoons vanilla extract
• pinch of salt
• 1/2 cup pecans
• 1 tablespoon butter
• caramel sauce (recipe here)

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil.
Let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight.
Sauté pecans in butter until golden and fragrant and stir them into the chilled ice cream mixture.
Freeze mixture in an ice cream maker.
Swirl caramel sauce into the ice cream with a butter knife.
Cover and freeze for at least 3 hours, or until firm.