thrivecoach12

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Golden Pecan Ice Cream

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2 cups macadamia milk or coconut milk
1 cup raw cashews (soaked)
3 T raw pecans (and as many other pecans as desired for topping)
¼ cup maple syrup
2 t turmeric
1 t cinnamon
½ t ground ginger
¼ t cardamom

Layer a standard meatloaf pan or suitable container with parchment paper, allowing the ends to hang over the sides. Place in the freezer while preparing the ice cream.
Add all ingredients to a blender.

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Remove the prepared pan from the freezer, and pour the ice cream mixture into the pan.

Place in the freezer overnight to harden. Be sure to place the pan on a flat surface, so it hardens evenly.The next day, remove from the freezer. (It may need to thaw up to 2 hours before serving. You can also thaw in refrigerator all day and have easy to serve ice cream by afternoon and evening. Re-store in the freezer.)

Top with more pecans, and serve!

* I would also consider using my small electric ice cream maker. The liquid becomes creamy ice cream within 15-20 minutes!

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This information is for educational purposes only and is not meant in any way to diagnose, treat or interfere with prescribed medical care.
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