So writing ice cream recipes while practicing the Whole 30 may seem like a really great idea. Sike. I know, not using my noodle, but hey, duty calls. When the sun’s rays are blazin’ the people want ice cream. Sooooo, I give the people ice cream. It’s the right thing to do.

This one is a smooth creamy chocolate, sweetened only with real maple syrup with candied pecans and crunchy caramelized raw honey and maple syrup combined. I tasted just enough to know it was a winner, when what I really wanted to do was take a dive into the ice cream maker. Twenty-five days remaining, and this. Will. Be. Mine! Eat up lovelies!

Ingredients:

For Ice Cream:

• 1 can full fat organic coconut milk
• 1/4 cup 100% maple syrup
• 3 tablespoons pure organic cocoa powder
• 1 teaspoon gelatin
• Pinch sea salt

For Praline Crunch:

• 1/2 cup chopped pecans
• 2 tablespoons 100% maple syrup
• 1 tablespoon local raw honey
• Pinch sea salt

1. Start by combining the coconut milk, 1/4 cup maple syrup, cocoa powder and salt in a blender until well combined
2. Take about 2 tablespoons of the mixture out and add in the teaspoon of gelatin to that
3. Quickly add the the gelatin mixture back into the blender
4. Blend for about 30 more seconds and pour entire mixture into ice cream maker (following directions of ice cream maker)
5. While ice cream is firming up, sprinkle pecans onto a foil lined baking sheet (for toaster oven)
6. Sprinkle salt on top of them and then drizzle maple syrup and honey
7. Toast until the sugars start to caramelize and the nuts are “candied” – this should be a low setting on a toaster oven, taking maybe 4 minutes
8. As your ice cream nears the finishing stage (and is firming up), sprinkle the pecans and caramelized honey/syrup into the ice cream and let the ice cream maker incorporate them
9. If your nuts and syrup/honey are sticking to the foil, you can bend the foil at different points which will help pop the caramelized sugars off as well as the nuts