Caramel Pecan Dark Chocolate Swirl Ice Cream {Dairy Free} |

Continuing on with my summer-loving series of different homemade ice creams, I bring to you today a Caramel Pecan Dark Chocolate Swirl Ice Cream. One of my favorite ice cream flavors when visiting an ice cream or custard shop is a turtle sunday. The combination of pecans, chocolate and caramel just does something for me…it’s so, so good. I am sure it annoys my husband when I want to venture out and try something new, but always end up ordering a version of the same old thing…a turtle sunday! So, today’s post is indicative of my love of turtles and turtle ice cream.

This is a dairy free ice cream as well, using full-fat canned coconut milk as my base. I figure if I am going to make ice cream, I may as well make it so everyone in my family can enjoy it {with 2 individuals either allergic or intolerant to milk}. You can easily make any of the dairy-free ice cream recipes that I post dairy-filled by simply substituting heavy cream and milk {2 parts heavy cream to 1 part milk – or if you would like it even richer use all heavy cream} in replacement of the coconut milk or coconut cream. I came across the original recipe that I adapted this from at www.kitchensimplicity.com. When I read the original post I simply decided that I had to make this ice cream right away and I knew that it would be my next post in this ice cream series! I hope you will enjoy it as much as I did! -Shelley.

Caramel Pecan Dark Chocolate Swirl Ice Cream

Component #1 – Dark Chocolate Sauce
*I would make this first to allow to cool before assembling with the caramel-pecan ice cream

1/3 c powdered sugar
1/3 c dairy free dark chocolate, cut into chips
1/4 c coconut oil
3/4 c coconut milk {or about 1/2 of a can}

If needed, chop dark chocolate into small pieces.

Place all ingredients in a small saucepan and over medium heat and bring to a boil.

Simmer for 7 minutes, until slightly thickened. Transfer to another container to cool off *Note: It will thicken more as it cools off.

Cool completely, making sure to whisk occasionally to prevent a skin from forming on the surface and then chill in refrigerator. If you wanted to make the sauce ahead of time, make a day ahead and place in refrigerator with plastic wrap directly on top of the sauce so a film doesn’t cover the surface.

Component #2 – Caramel Pecan Ice Cream
2 cans coconut milk {full-fat}, chilled
1 c brown sugar
1/2 t sea salt
1 t vanilla
1 – 1 1/2 c toasted pecans, chopped

Ice cream maker – follow directions for your specific brand.
*I also needed ice and rock salt

In a large bowl combine chilled coconut milk {make sure to scrape off all of that lovely coconut cream off of the lid of the can of coconut milk…no wasting the good stuff!}, brown sugar, salt and vanilla. Whisk until well combined.

Transfer mixture to ice cream maker {following the directions for your specific maker} and churn until ice cream is desired consistency.

Add chopped pecans and churn until completely combined. I would start with a cup and add a little more after it is initially mixed in if you feel like being it being a little nuttier.

To Assemble
1 recipe caramel pecan ice cream {listed above}
1/2 c chocolate sauce {listed above}, chilled

When the ice cream is done churning, spoon ice cream into a freezer safe storage container, alternating layers with spoonfuls of dark chocolate sauce. Once assembled, if desired, use a knife to make a “swirl” motion.