Butter Pecan Ice Cream

Butter Pecan Ice Cream 

(From 12 Steps to Whole Foods by Robyn Openshaw)

www.greensmoothiegirl.com

§  4 C water

§  1 1/2 c. sprouted Almonds

§  2½ C young Thai coconut meat or 1 can of coconut cream

§  2/3 C chopped dates

§  1 Tbsp. vanilla

§  2/3 C peanut butter (preferably organic without rapeseed oil and sugar added)

§  ½ C plus 1 Tbsp. maple syrup

§  ¼ tsp. sea salt

§  1 C pecans, chopped

Blend the water and almonds in a high-power blender until very smooth. Pour out 2½ C into a jar and

refrigerate, leaving the remainder (about 3 C) still in the blender. Add the coconut, dates, vanilla, peanut butter,

maple syrup, and salt to the blender, and blend on high speed until smooth. Freeze this mixture in ice cube

trays.

When you are ready to serve, put the reserved refrigerated almond milk in a high-power blender and on blend

on high speed while gradually add the frozen mixture cubes (or make half a batch at a time, saving some of the

liquid and some of the frozen cubes for later). Blend until the mixture is thick like ice cream. Sprinkle pecans

on top right before serving.

I leave out the coconut meat and it works out fine. It’s a little less creamy.