Carob Pecan Ice Cream | NEWSTART Kitchen

For those of you who have a sweet tooth, you will definitely love our newest recipe. Charlene Coutet joins the NEWSTART Kitchen to show you how to make your own carob pecan ice cream. With just a few ingredients, and easy to follow instructions, you and your family will be enjoying a sweet treat in a healthy way!

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Ingredients:
• 2 Cups Raw Cashews
• 2 Cups Water
• 1 Cup Coconut Sugar
• 3 Tbs Lightly Toasted Carob Powder
• 2 Cups Plant Milk
• 1/2 Tbs Maple Syrup
• Pinch of Salt (Optional)
• 1/2 Cup Chopped Pecans


Directions:
1.) Put cashews and water in high speed blender. If needed, soak your cashews overnight and blend with water. Blend until mixture is completely smooth.
2.) Add rest of ingredients except for the chopped pecans into the blender. Blend until smooth.
3) Put the ice cream in a container and place in the freezer or fridge until it is chilled.
4) Place ice cream machine container in the freezer.
5) Once ice cream is chilled, take the machine container from the freezer and place in ice cream machine. Put the setting to ice cream and pour mixture into the machine.
6) After ice cream is churned, it is ready to be served. Use the chopped pecans to top it off.

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