Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

Bourbon Salted Chocolate-Pecan Cluster Ice Cream

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

There are so many awesome things happening with this vegan ice cream, I hardly know where to begin. So, let’s start with the source! Today’s extra indulgent, perfect-for-summer treat comes from the talented Healther Crosby’s new cookbook, YumUniverse Pantry to Plate. Aside from being beautifully designed (the typography! the illustrations!), the concept is also brilliant: “Improvise meals you love—from what you have.” I love it, because isn’t that how most of us tend to cook for ourselves? I’m constantly trying to make the most of what we have on hand, and Heather’s recipes make it easy to do just that. She’s organized her chapters into a series of templates and recipes where you can mix and match to make a meal your own or follow her simple recipes to the letter. It’s great for those of us who like to have options, or the times when we need a little inspiration, and also when we just want someone to tell us what to make. As Heather so eloquently writes, “…meal creation begins from where you are, with what you have, right now.” And with that said, let’s make some ice cream!

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

Out of all of the dessert options, ice cream is probably my top pick. I worked as an ice cream scooper in high school and part of college and even after being around it for hours on end four years in a row, I never got burnt out. The only reason you don’t see more ice cream on P&H is because 1) it’s basically winter in Boston for 8 months out of the year and 2) asking Aaron to photograph quickly melting ice cream puts a strain on my marriage (ice cream cooperates for no one). The behind-the-scenes of this photoshoot was more chaotic than most, although I will say that Aaron was a really good sport. He even made me a reclaimed wood ice cream holder after I got it in my head that we definitely, definitely needed one. [insert eye roll emoji]

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

But unlike photographing this ice cream, making it is easy, unfussy, and downright fun. Heather’s done a great job pairing classic flavors—vanilla bean ice cream and bourbon—with fun add-ins and spices. Even if for some reason you don’t make the ice cream, you must make the salted chocolate-covered pecans because they will rock your world! They’re spiced with cinnamon, cardamom, and cayenne, and sweetened with maple syrup that gets perfectly sticky and chewy in the oven. I made a double batch, knowing full well that we’d be lucky if half made it into the ice cream.

Thank you, Heather, for sharing your extra dreamy ice cream recipe with us! Pantry to Plate will be getting prime real estate on my cookbook shelf. xo

Note: the caramel in the photos is my 3-Ingredient Vegan Caramel Sauce. Highly recommended if you’re looking to go all out with your ice cream.

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

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Bourbon Salted Chocolate-Pecan Cluster Ice Cream

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

Bourbon Salted Chocolate-Pecan Cluster Ice Cream

Gluten Free, Vegan,

Serves: 4-6


Prep Time: 3 hours

Cook Time: 20 mins

Total Time: 3 hours 20 mins

Vegan vanilla ice cream with bourbon and chocolate-covered pecan swirls. If you don’t love a boozy kiss in your dessert, simply leave out the bourbon.

Bourbon Salted Chocolate-Pecan Cluster Ice Cream | picklesnhoney.com #vegan #icecream #recipe #vanilla #chocolate #bourbon #pecan

Bourbon Salted Chocolate-Pecan Cluster Ice Cream

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Ingredients

  • 1/2 cup (50 g) raw pecan halves
  • 1 tablespoon plus ½ cup (120 ml) maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • Two pinches cayenne pepper
  • Two pinches ground cardamom (optional)
  • 1 vanilla bean pod
  • 3 cups (720 ml) canned full-fat coconut milk
  • 1 tablespoon unrefined coconut oil
  • 2 tablespoons bourbon
  • 1 tablespoon arrowroot starch/flour
  • One 3-ounce (85 g) dark chocolate bar

Cuisine: Gluten Free, Vegan Servings: 4-6

Prep Time: 3 hours Cook Time: 20 mins Total Time: 3 hours 20 mins

Vegan vanilla ice cream with bourbon and chocolate-covered pecan swirls. If you don’t love a boozy kiss in your dessert, simply leave out the bourbon.

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with unbleached parchment paper. In a small bowl, stir together the pecans, 1 tablespoon of the maple syrup ¼ teaspoon of the salt, cinnamon, cayenne, and cardamom until the pecans are coated. Scatter on the baking sheet and roast for 7 to 10 minutes, until browned. Remove from the baking sheet and cool in the fridge.
  • Press the vanilla bean pod so it lies flat on a cutting board. Carefully slice down its entire length with a sharp knife and open. Use the back of your knife to scrape out the caviar-like seeds and toss into a large pot. Heat the pot to medium-high and whisk together the coconut milk, the remaining 1⁄2 cup (120 ml) maple syrup, oil, bourbon, arrowroot, and ¼ teaspoon salt until velvety smooth and starting to simmer. Remove from the heat and chill for 2 to 3 hours in the fridge, until thoroughly cool. Melt the chocolate bar over a double boiler and toss the pecans in the chocolate until coated. Cool in the fridge; chop into bite-sized pieces.
  • Process the chilled milk mixture in an ice cream maker until firm but stirrable. Transfer to a freezable container and fold in the pecan clusters until evenly distributed but maintain swirls and chunks. Freeze for 1 to 3 hours, until firm. Thaw to scoopable consistency and serve.

Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment.

Leave a Comment

  1. Liz says

    OMG that caramel ice cream cone photo! I’m seriously drooling at my desk over here. I love vanilla ice cream with lots of chunks and toppings, so this is right up my alley!

  2. Taylor says

    IN.SANE. I’m buying this cookbook on Amazon stat! Your photos are killing me (in a good way 😉 ).

  3. This ice cream looks to die for!! Especially photographed with that caramel sauce… drooling!!

    1. Thanks, Sarah! The caramel sauce made such a mess but it was worth it. 😉

  4. HAH omg I love that you said ice cream cooporates for no one! I LOL’d for real. Also- dang I read the pop up about people stealing pictures and recipes- that is just downright UNCOOL! I hope that stops. Anyways, this vegan ice cream looks like a dream 🙂 xo

    1. It’s so true about the ice cream! We are always so frantic trying to get “the shot” before it turns into a melty mess. The only thing worse are popsicles. 😉

  5. Suz says

    Oh my goodness, does this ever look tasty! It’s ice cream season where I live and I’m so excited to make your recipe!

  6. Valerie says

    WOW! It looks amazing! Perfect for the summer.

  7. Thanks for sharing this resourceful content, does this ever look tasty! It’s ice cream season where I live and I’m so excited to make your recipe!

    1. Amanda says

      I’m jealous that it’s ice cream season near you! We’re in the midst of a snow storm right now. lol

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