Raw/Vegan Butter Pecan Ice Cream
This is from the book "I Am Grateful" Recipes & Lifestyles of Cafe` Gratitude by Terces Engelhart & Orchid pg.145 (Julie's notes are in parenthesis)
Makes 1 quart (I usually double this recipe because this ice cream is amazing! Everyone fights over this one...)
2 c. pecans
4 c. fresh water
3/4 c. packed pitted dates
2 T. lecithin (make sure it's non-GMO)
1/2 tsp.salt
1 tsp. vanilla extract or 1 inch of vanilla bean
Place all the ingredients in the blender and blend on high for a few minutes. Don't let the mixture get too hot while blending. Freeze when ready. (I just pour into individual leftover containers and freeze those! So Easy!)
This mix can be kept in your fridge until ready to use and will freeze faster when cold.
This ice cream is sweet and has more body, as it is not necessary to strain pecan milk.
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