Vegan Butter Pecan Ice Cream

My favorite ice cream flavor is Butter Pecan. I love the rich taste of toasted pecans and vanilla. The past few weekends I’ve been working on a Vegan Butter Pecan Ice Cream. This recipe is very simple but delivers a tasty and delicious treat. I hope you enjoy!


Vegan Butter Pecan Ice Cream
by Laura Friendly
Prep Time: 20 minutes
Chill Time: may vary depending on technique
Ice Cream Maker Time: about 25 minutes
Makes: 1 quart (4 cups)

• 2 cans full fat coconut milk
• ½ cup coconut palm sugar (more or less to taste)
• 1 vanilla bean, split lengthwise
• 2 tbsp vegan butter
• ½ tsp salt

• 1 tbsp vegan butter
• 1 cup pecans, roughly chopped

• 1 tbsp gluten-free vodka, optional

1. Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely.
2. Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely.
3. Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan.
4. Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer's instructions. The last 5 minutes drop in the remaining pecans. Serve immediately.
5. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

See more Laura Friendly on HelloGiggles!

Vegan Spicy Chocolate Ice Cream

Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.

I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat, that kind-of sneaks up on you… but in a very pleasant way.

If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy!


Vegan Spicy Chocolate Ice Cream
by Laura Friendly
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 vanilla bean, split lengthwise
• 2 13.5 oz. cans of coconut milk (full fat)
• ½ cup agave nectar
• 3 tbsp high quality cocoa powder
• ½ tsp salt
• ⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
• 2 tbsp gluten-free vodka

Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


See more Laura Friendly on HelloGiggles!

Strawberry Ice Cream

It’s only March, but Michigan is having an amazing weather streak (80ºF!). It feels like summer and I’m loving it. Inspired by this incredible weather, I’ve been prompted to pull out my ice cream maker. I’ve had a desire to give Strawberry Ice Cream a try, and this week felt just right for that adventure.

Being dairy-free, ice cream has never been high on my priority list. I’ve tried several different dairy-free options; soy, coconut and rice ice creams. Some are great, others are okay, but one thing these all have in common… price. Like many gluten-free foods, diary-free ice cream is expensive. I can easily spend over  $5, for a mere 16oz of deliciousness. Hmm… it’s time to start making my own.

If you’ve never made ice cream, I encourage you to go for it! It’s easy, fun, and you can buy a decent ice cream machine for around $25. You really have nothing to lose, and when warm, humid temperatures have you thirsting for cool treats… I suggest you give this delight a try.


Strawberry Ice Cream
by Laura Friendly
Prep Time: 20 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 pint of fresh strawberries, rinsed, hulled and cut in half
• ½ cup sugar
• 2 tbsp fresh lemon juice
• zest of one lemon
• 2 cans coconut milk (full fat)
• 1 tbsp gluten-free vanilla
• 2 tbsp gluten-free vodka or white rum

In a medium sauce pan, over medium-heat, combine strawberries, sugar, lemon juice and lemon zest. Bring strawberries to a slow boil, then reduce to a simmer. Cook for about 15 minutes, stirring frequently, until strawberries have released their juices and the mixture has thickened. Remove from heat and cool completely.

In a blender, combine cooled strawberries, coconut milk, and vanilla, and blend until smooth. Add in vodka or rum and blend for about 10 seconds to combine.

Pour liquid into your ice cream machine bowl, and churn for about 20-25 minutes, or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


See this recipe on HelloGiggles!

Coconut Mint Chocolate Chip Ice Cream

Anyone interested in fresh Coconut Mint Chocolate Chip Ice Cream?

Jon and I have a healthy amount of mint growing in the garden and we’ve been playing around with ways to incorporate it into our meals. Since dessert is always fun to make, that got us to thinking we should make our own ice cream. So much fun.

I have always been somewhat intimidated by the idea of making ice cream but decided it was time to face my fear. So I headed out to BBB this past weekend and returned with the perfect ice cream maker. (Thank heavens for their 20% off coupons.) Honestly, making ice cream couldn't be easier!

The texture of this dessert is a cross between an ice cream and sorbet and the taste is wonderful. The coconut milk has the perfect thickness to replace heavy cream, and the coconut flavor is very subtle because the mint steals your attention. The freshness of the mint brings this bright flavor that refreshes but is not overpowering, and the chocolate chips add the perfect crunch.

I really couldn’t think of a better way to begin my ice cream adventures. :)


Prep Time: 15 minutes
Ice Cream Maker Time: Approximately 20-25 minutes

• 2 cans of coconut milk
• ½ cup agave nectar
• ¼ cup fresh mint, minced
• ½ cup gluten & dairy-free chocolate chips

Place coconut milk, agave, and mint in a blender. Blend for about 1 minute until the mint is fully incorporated into the mixture. Add chocolate chips and pulse for about 20 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.

FYI: I bought the Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker ;)