Maple Pecan Kulfi (Indian Dairy Free Ice Cream)
1 can full fat coconut milk (must be full fat!)
2 cups Malk maple pecan milk or nut milk of choice
1/4 cup finely chopped pecans
2 tablespoons high quality maple syrup
2 tablespoons coconut sugar (if you don’t have this, you may just use maple syrup but increase quantity to a total of 4 tbsp of maple syrup or more to taste)
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1 tbsp arrowroot starch
1/4 cup nut flour of choice (almond or cashew flours work well)
Pinch of saffron strands
In a bowl, mix coconut milk, pecan milk, and arrowroot starch. Mix until fully combined (you may also use an immersion blender or regular blender for this).
On medium-high heat, pour in milk mixture, cardamom powder, cinnamon powder, and saffron. Stir well and bring it to a boil.
When it comes to a boil, reduce heat to low-medium.
Continue stirring for a few minutes and add almond flour.
Continue stirring so that it thickens.
When it thickens, turn off heat. Add in maple syrup and/or coconut sugar, as well as pecans. Taste and add more if necessary.
Let it cool down on the stove.
Once cooled to luke warm or room temperature, pour into ice cream molds, ice trays, or ramekins.
Cover and freeze for at least 8 hours or overnight.
Once frozen, remove from molds and serve! Garnish with a pinch of cinnamon and extra finely chopped pecans if you would like. Enjoy!