To live vigorously and luxuriantly, to flourish
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.
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!