Maple Pecan Kulfi (Indian Dairy Free Ice Cream)
1 can full fat coconut milk
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 or date sugar (if you don’t have these sugars, you may just use maple syrup but increase quantity to 3-4 tbsp 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
On medium-high heat, pour in coconut milk, pecan milk, 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 nut flour and arrowroot starch.
Continue stirring so that it thickens.
When it thickens, turn off heat. Add in maple syrup and/or date sugar, as well as pecans. Taste and add more sweetness 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 dash of cinnamon powder and extra finely chopped pecans if you would like. Enjoy!