“ToL” Original Recipe: Oat Milk Maple Pecan Ice Cream

Oat Milk Maple Pecan Ice Cream Recipe

·       1/2 cup organic pecans, toasted and chopped

·       3 cups organic plain unsweetened oat milk 

·       12 ounces organic coconut cream

·       3 teaspoons organic coconut oil

·       2 teaspoons organic vanilla extract

·       1/4 teaspoon organic sea salt

·       1/2 teaspoon organic nutmeg

·       6 tablespoons organic maple syrup

·       1/8 cup organic vegan vanilla protein powder (optional) (I used GBX Vanilla protein powder from Amare Global)

·       1 drop of certified pure, tested grade (CPTG®) dōTERRA® Madagascar vanilla essential oil (optional)

·       Extra organic pecans, toasted and chopped, for garnishing (optional)

·       Extra maple syrup to drizzle as a topping for the ice cream (optional)

·       Ice cream cones (optional)

Kitchen Equipment

·       Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients

·       Measuring cups/spoons

·       Blender

·       Baking pan

·       Rubber spatula

·       Wooden spoon

·       Parchment paper

·       Sauté pan

·       Ice cream scooper

·       Serving bowls

·       Spoons

Production Steps

1.     Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).

2.     Mise en place ingredients.

3.     Place the pan on a medium-high heat stovetop.

4.     Toss/mix the pecans in the heated pan.

5.     Toast the pecans until they are aromatic. Do not burn them.

6.     Turn off the heat and set the toasted pecans aside.

7.     Add all the other ingredients to the blender and blend until smooth.

8.     Pour mixture into a baking pan.

9.     Cover with parchment paper. Remove air bubbles as best as possible.

10.  Freeze for two hours.

11.  Remove from the freezer and mix the ice cream mixture.

12.  Cover with parchment paper. Remove air bubbles as best as possible.

13.  Place the pan back into the freezer for one hour.

14.  Remove from the freezer once again.

15.  Defrost the ice cream mixture for 30 minutes and mix again. Frequent mixing will help make the mixture creamier and prevent many ice crystals from forming.

16.  Add the mixture back into the blender.

17.  Add the toasted pecans and blend the mixture.

18.  Pour the blended mixture back into the pan.

19.  Cover with parchment paper. Remove air bubbles as best as possible.

20.  Place the pan back into the freezer.

21.  Remove from the freezer 30 minutes before serving.

22.  Add additional pecans and maple syrup as toppings.

Cooking with Vanilla Essential Oil

Adding the dōTERRA® Madagascar vanilla essential oil to coffee, tea, smoothie, or a milkshake gives your drink that delicious vanilla kick. This oil is considered a vanilla absolute. It’s not the same as a vanilla extract because it contains vanilla bean extracts in an alcohol base. Thus, an absolute is more potent, so be cautious about how many drops of oil you add to your drink. One drop is more than enough.

Cheers!

Gini x

1 December 2024