Last week, I wrote a Throwback Thursday post about vegan ice creams, including homemade recipes. I don't seem to have gotten over that, since today I found myself mixing up an all new recipe. For some reason I had planned on chocolate, and had one of those moments (rare moments) where I thought, "I'm just not in the mood for chocolate."
Instead, I wanted maple and pecan. I got some maple extract recently, to amp up the maple flavor in baked goods, in addition to maple syrup as my sweetener of choice. I can't get enough of the maple-y goodness. As I started mixing the ingredients, it tasted to me like french toast, which I've also been craving lately. The cinnamon was an afterthought that turned into the perfect addition to give it the flavor I wanted. You could use more cinnamon, but my husband isn't a fan, so I went mellow on it.
2 cans coconut milk
1/2 cup maple syrup
1 tsp maple extract
1 tsp vanilla extract
1 tsp cinnamon
Mix all ingredients in a bowl or ideally a large measuring bowl with pour spout and put in ice cream maker for about 20 minutes. Top with pecans and more cinnamon for the full effect, or be like my kids and go simple.
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