Pecan Brittle Ice Cream- Dairy Free For Fiesta Friday #74
I made this creamy non dairy ice cream for the latest contest at Food52, they are asking for our best recipe for non dairy frozen treats. This ice cream is so creamy and delicious you would never know it’s non dairy. I made homemade almond cream, same method as making almond milk but using less water so it’s thick and creamy using that for the custard base with a little corn starch to thicken. I wanted something similar to a pralines and cream, I love that flavor. This has to be dairy free so I made a dairy free pecan brittle using vegan butter, brown sugar and dark corn syrup, it hardened nicely almost like toffee, I chopped it finely and added to the ice cream. It really is delicious, you wouldn’t know it’s dairy free.
Since there is a party today, you know Fiesta Friday I thought this would be the perfect summertime treat to cool us all down. Angie@The Novice Gardener is hosting the bash and to help her this week is Loretta @ Safari Of The Mind and Caroline @ Caroline’s Cooking. You all can join the party, follow the link to Fiesta Friday (Angie) and join the fun.
Pecan Brittle Ice Cream
Makes 1 quart
Almond Cream and quick and easy brittle:
- 3 1/2 cups raw almonds
- 3 cups filtered or spring water
- pinch of salt
- Quick Pecan Brittle
- 2 tablespoons dairy free butter (I used earth balance)
- 1/2 cup loose brown sugar (dark or light)
- 2-3 tablespoons dark corn syrup or golden syrup (use 3 if you want softer)
- 3/4 cups pecans broken into pieces
- generous pinch of sea salt
- Soak almonds overnight in spring or filtered water. Drain almonds after soaking, place in food processor with 3 cups water, salt and process. Strain through nut bag, cheese cloth or sieve. Refrigerate until ready to use. The almond cream will be quite thick the consistency of light cream.
- I did not use a candy thermometer for the brittle, Melt the butter in a small saucepan add the brown sugar and cook until the sugar is completely melted and its smooth, add the syrup and salt and pecans and cook on medium an additional five minutes stirring continuously. Line a small sheet pan with parchment or silpat and scrape the brittle onto it, spread as best you can, I pressed it flat with a doubled piece of parchment paper. Allow to cool, it will get hard, break into pieces and chop it into small fine pieces. Place in lidded container and store until ready to use.
Custard base and Making the ice cream:
- 3 cups almond cream
- 1/2 cup sugar
- pinch salt
- 1 teaspoon corn starch
- 1 tablespoon vanilla extract
- Add all the ingredients except for the vanilla into a heavy saucepan. Heat on medium high whisking constantly until custard becomes thickened and coats the back of the spoon. Remove from heat, add the vanilla. Pour into a heat proof container, cover with plastic wrap directly on the custard. Bring to room temperature and refrigerate over night.
- Make the ice cream according to manufacturers directions on your ice cream maker. When it’s sufficiently thick add the crushed/finely chopped brittle. Spoon into freezer container and freeze until it’s scoopable consistency.
Just love the sound of this – it definitely has my name on it – especially as we’re promised over 40 degrees C next week. Ugh!
Oh geez, thats hot, biistering heat. Yikes, hope you have some water to jump into to cool off. Thank you so much.
I have to say I’m very envious of your AC today – it’s very hot at the moment and getting hotter – it’s going to be over 40 degrees next week. Ugh!!
I could not live without my AC!
Awesome and dare I say I know where else this may be entered? 🙂
Thanks so much Sue!
Wow! Looks fantastic xx
Thank you so much Emma.
Oh yum! We all just took a swim in the pool to cool off and I am with you on the A/C a must have here in Hot sunny Florida!!! Have a great weekend my friend. Hugs to Nando. Cheryl
Thanks Cheryl, wish I had a pool to take a dip in. Have a great weekend.
Sadly I don’t have an ice-cream maker. But maybe that’s a good thing as I would most likely eat way too much much ice-cream. This sounds lovely and I really like that it’s dairy free. 😉
Thank you so much. I make it and give away most of it so I don’t eat it all. I love ice cream too much.
Hi Suzanne. It’s always a great time for pecans. But it’s the perfect time for ice cream. This one can’t miss! Mega hugs.
It’s always a good time for ice cream. Thanks Teagan!
Hi Suzanne, love this ice cream…..pecan brittle is my favorite. Amazing there is no dairy in this.
Thanks so much Cheri, not a lick of dairy and it tastes so good.
Welcome to FF Suzanne, and thanks so much for bringing this gorgeous dairy free ice cream to the party. Wow!!!! Peanut Brittle? I know where I’ll be hiding for much of the Fiesta :). This looks absolutely amazing, and loving all the flavors that you’ve incorporated into it. A beautiful bowl of goodness for sure! Enjoy your weekend.
Thank you Loretta and thank you also for hosting!!
This is such an amazing ice cream, Suzanne! I think I’d take more than my share. 😛 Thanks for sharing and happy FF! xx
Thanks so much Jhuls, there is a lot so you are welcome to it!!
Your ice cream looks creamy and delicious. It would be a welcome relief to the summer heat.
Thanks so much Sharon, nothing better than a frozen dessert on a hot day.
This looks awesome! I love making dairy-free desserts but have never made any dairy-free ice creams. I’ll have to give this a try sometime this summer! Thanks so much for sharing the recipe!
You would not know this is dairy free, it really tastes great. Thank you so much.
We’ve been drinking almond milk lately. The kids love it! Haven’t tried making it myself, though. I think this is a successful non-dairy ice cream recipe, Suzanne! Sounds so yummy with the pecan brittle!
I love making almond milk even more now that I got a nut bag, it makes straining so much easier. This ice cream is great.
Wow, that ice cream sounds heavely! So jealous!
Thank you so much.
This is amazing! I am so making this!
Thank you so much. I haven’t seen a post from you in a while. Hope all is well.
This looks fantastic Suzanne. … never tried pecan – almond teaming in ice cream…. amazing ..
It’s really nice Chitra. Thank you so much.
This is when I would love to have a processor. There’s no chance of trying this without one. And I love almonds – which may help to explain my string of recent almond-based recipes. So good for you as well.
Hoping to send you some pics and tips on gardening!
I am the kitchen appliance gadget queen I don’t have room but have to have everything. I love my processor and ice cream maker too! I love almonds too and and love almond milk. The ice cream turned out really nice I am pleased with it. Thanks so much Johnny!
This sounds and looks deliciously refreshing and yummy, Suzanne!
I love it.
Have a wonderful weekend! 🙂
You too Stefano and thank you.
Sounds so good! Love that there’s a crunch, too, with the pecans.
Love love love this recipe! Never could have imagined making a vegan ice cream
At home from scratch. Wow! You are a super star when it comes to detailed work. Let me know when it is voting time Suzanne! Amazing! ❤️
Awww thank you Sonal. It turned out so well I hope it makes it to the testing phase.
I’m always looking for dairy free ice cream recipes. This one is a winner, I can already see it! Wonderful recipe, Suzanne. I will try it out and let you know how it turns out.
Oh please let me know if you try it, thank you so much!
oh this looks so wonderful Suzanne –
Thank you so much.
Suzanne, I want one scoop please! It is just what I fancy now, the weather in England will be so hot the coming Wednesday. I love this ice-cream. Thank you! 🙂
You inspired me Mochi, your delicious ice cream was my inspiration.
Looks & sounds delicious!
Thanks so much Jane.
Looks fantastic, Suzanne! I love nutty ice cream! I cannot believe it’s not dairy! A total keeper!!!
I couldn’t believe it’s not dairy either, it really tastes wonderful. Thanks Francesca.
I love my ice cream crunchy. And your title pulled me in. This can’t get any better 😋
Thanks so much, I love ice cream with something crunchy too, nuts or toffee or brittle it’s all good.
Dairy free or not this ice cream looks amazing!
You are so kind, thank you. Hope you are feeling well!
What a unique ice cream flavor!! This looks so creamy, I can hardly believe it is dairy free!
Thank you, almond cream is super creamy and when you add cornstarch anc cook it becomes thickish and so creamy. Thanks so much.
I’m such an ice cream fiend and so excited to have found a dairy free version of one of my favourite flavours. Thank you!!
Thank you Holly, it tastes like Pralines and Cream which is my favorite Hagen Daz flavor. Thanks so much.
Baskin Robbins praline and cream is my favourite, will have to try the haagen daaz!
Oh yes, baskin robbins is wonderful I think that and jamoca almond fudge were my favorites. I worked at BR in high school and ate way too much ice cream. The Haagen Daz is wonderful though also, super creamy and delicious,
Dairy-free ice-cream is appreciated by all, especially people with dietary restrictions. With pecans in it… priceless! 😛
Thanks so much Fae, it’s not nearly as fattening as the dairy ice cream made with heavy cream and much better for you.
Pecan Brittle Ice Cream sounds utterly delicious Suzanne! Love the fact that you’ve been working on this recipe that can be used by people with dairy intolerances/allergies. It looks amazing and oh so creamy!
Yes although I do not have allergies to dairy so many do. This is a great alternative to milk/cream and you wouldn’t even know that you are eating non dairy. Thanks Margot.
This ice cream looks absolutely divine!! Great that you can make it without dairy. And the pecan brittle looks fantastic 🙂
Thanks Mary Frances, I love dairy but also almond milk is my favorite of the non dairy beverages and it made some really delicious ice cream.
Oh my this looks heavenly! I would think that the almond cream really makes the pecans more flavorful too? Delicious!
The pecans and almond milk went together just wonderfully. Thanks Julie.
This looks just AMAZING Suzanne! This is exactly how I make my almond cream too and it is so sensational! I’m in love with this and can’t wait to try it! Gorgeous ice cream.
Thanks Brandi, I love almond milk and cream. This ice cream is really good, honestly don’t miss the dairy.
Looks amazing, Suzanne! I wish i could have it now 😀 Love ice cream so much!
Thanks so much Marcela. Me too, I could eat ice cream every day!
Thanks for another good recipe to use with my ice cream maker. I finally brought it up from the basement and hope to use it soon!
Making ice cream is so much fun, the results are the best. Thank you so much.
This looks wonderful! I love ice cream and pralines and cream is one of my favorites from Baskin Robbins. I never thought about using almond milk to make ice cream. Such a good idea!
Shari, thank you so much. Yes pralines and cream is probably my all time favorite flavor, would have them make a hot fudge sundae with it. YUM.
Love pecans and, of course, ice cream!! So glad to see you back posting lots Suzanne!! xo
Thanks Rhonda, I am trying to get back into the swing of things.
I’m so glad to hear it Suzanne.
Wow! This sounds fabulous! Unfortunately, I can’t make anything with nuts due to my daughter’s allergy, but there is one bonus with her going off to college in August–I can use nuts again! I haven’t ever made or used almond milk, but it really sounds intriguing.
Almond milk is wonderful, it’s so good on granola or oatmeal and really does make a fantastic ice cream. Making it extra creamy is the key to this ice cream being rich. Thanks so much Christina.