Golden Pecan Ice Cream
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.
Blend on high until pecans and cashews are broken down and everything is fully combined.
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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