Dairy Free Bourbon Butter Pecan Ice Cream

Is there anything better than combining dessert with booze?

I have been having some issues with dairy lately which is a bummer because my diet is so limited already but I think I was having a reaction to it so I’ve cut it out to see if my symptoms stop. Ugh, the life of a messed up gut! I’m glad, though, because I made this beauty and it’s perfection. I love me some slightly boozy tasting ice cream and thought this recipe would be an easy way to achieve a delicious, fun flavor. I did put it in a hand churn ice cream machine but because of the alcohol, it did not freeze as quickly, so you definitely don’t need one. It was helpful after a few hours in the freezer when I took it out to add the pecan pieces and churn them in evenly. That can also be done with a sturdy spoon. This baby is worth the effort!!

Ingredients

2 Cans Full Fat Coconut Milk
1 Cup Bourbon
2/3 Cup + 1 Tbsp Honey
1/2 Cup Cashew Butter or Soaked Whole Cashews
3/4 Cup Pecans
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Sea Salt
2 Scoops Collagen Powder - Optional

Recipe

In a large sauce pan, heat bourbon and 1/2 cup honey together and bring to a boil. Once boiling, turn heat to low and simmer for 8-10 minutes. You want to cook off the alcohol and make the mixture a little thicker, like syrup. Don’t cook down so much that it starts to become taffy.

While bourbon is simmering, add coconut milk, cashew butter or soaked cashews (4 hours soaked), vanilla, cinnamon, sea salt, and collagen powder (if using) and blend on high until smooth. Set aside.

Once bourbon mixture has cooked, take off heat add mixture to blender and blend again to combine.

Poor mixture into a freezer safe container. I used my hand churn ice cream maker insert here but if you don’t have one, any container is fine. Freeze for 4 hours.

While ice cream is freezing, take pecans and give them a rough chop. In a small bowl add pecan pieces, remaining 1 tbsp honey, and a pinch of salt. Stir to combine. Set aside.

After 4 hours, ice cream should start to harden and will be ready for pecan pieces. You’ll want to make sure it’s thick enough that the pecans don’t just sink to the bottom so if it’s too watery, place back in the freezer for an hour or two until it starts to thicken then add pecans and stir to combine.

Transfer from ice cream maker insert, if using, into a storage container now. Put back in the freezer over night and then have boozy flavored ice cream for breakfast!

*I feel like I should add a disclaimer that if you are worried about small traces of alcohol content and children, maybe just skip the booze and use water in this of recipe. I don’t want to be responsible for boozy kids! It should be fine but I have no way of measuring that it was 100% cooked off.*