Maple Pecan Coconut Ice Cream

I did something really exciting on Saturday: my first double-digit run! 10 miles 🙂  Making progress on my half-marathon training!  It was all gorgeous and spring-like out in the morning too, such a perfect day for a long run. 

So when I was cooking Saturday afternoon for my blog posts this week, and was about to make some maple tofu pudding, I thought I’m not in the mood for tofu pudding!  I ran 10 miles, I want something decadent! What else do I have in my cupboards?  Two cans of coconut milk, hmmmm…

New plan > old plan.

Not to knock tofu pudding cause it is pretty awesome, but I wanted rich creamy coconut milk instead, and man is it good.

serves 8
2 cans full-fat coconut milk
3 T maple syrup
1 1/2 t maple extract
1/2 C chopped raw pecans
optional: maple flakes for garnish

Combine coconut milk, maple syrup, and maple extract in a bowl.  Refrigerate until well chilled.  Then pour into your ice cream maker and let it roll (according to your maker’s directions.)  Add pecans when it’s almost done.

No ice cream maker directions: Pour into a glass storage container and freeze.  You’ll probably want to soften it a bit before serving, mix in your pecans.

I also topped mine with my brand new maple flakes from Williams Sonoma (another birthday present.)  They’re crunchy little bits of dehydrated maple syrup soooo they’re a-ma-zing.

This is a rich and delicious treat, but actually not too sweet.  You can add more maple syrup if you want it sweeter. 

Maybe I melted some of this into oatmeal this morning and maybe it was one of the best things in this world.  Just sayin’.

Nutrition facts per serving:  Calories: 310; Calories from Fat: 269; Total Fat: 29.9g; Saturated Fat: 22.6g; Sodium: 17mg; Total Carbohydrates: 11.9g; Dietary Fiber: 3.0g; Sugars: 8.3g; Protein: 3.0g