Toasted Pecan Ice Cream

serves 4

Ingredients

·         1 can full fat coconut milk, chilled

·         1/3 cup baking stevia

·         1 tsp vanilla extract

·         1/3 cup chopped pecans

·         1/2 tsp cinnamon

Direction

1. Toss together your chopped pecans and cinnamon in a small bowl.
2. Spread out on a baking tray and bake at 350⁰ F for 5 minutes until lightly toasted.
3. In a food processor, blend the coconut milk, stevia, and vanilla extract.
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4. Be sure to chill the can of coconut milk before using so the layers separate.
5. Pour off the thin, liquid layer and just keep the thick white layer to use.
6. Mix in the toasted pecans.
7. Place everything in a sealed container and freeze for 3-4 hours, mixing frequently to make it extra creamy. 

nutritional information per serving

242 calories; 34 g fat, 5 g carbs (1 g fiber), 3 g protein