Ingredients
For the Ice Cream Base:
1 can (13.5 oz) full-fat coconut milk
1 cup almond milk (or any plant-based milk)
3/4 cup coconut cream (for extra creaminess)
1/2 cup pure maple syrup or agave syrup
1/2 cup coconut sugar or brown sugar
1 tablespoon vanilla extract
For the Butter Pecan Swirl:
1 cup pecans, roughly chopped
2 tablespoons vegan butter or coconut oil
1/4 cup brown sugar
1 tablespoon maple syrup
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