Fall is Around the Corner!

Reflecting on the upcoming fall season, I think about maple (leaves), pecans, and the beautiful fall foliage. This is a perfect recipe to welcome autumn in a few weeks.

Chronic Pain & Refined Sugars

September is Pain Awareness Month. This dairy-free ice cream recipe is delicious and healthy because it contains natural sweeteners- no additives or refined sugars. Since having chronic pain, I’ve discovered how detrimental it is when I consume refined sugary treats. Even though they’re so satisfying, the pain in my body intensifies. Therefore, I try to avoid them and make my own desserts with organic and pure ingredients.

Mahalo to my dear friend for sharing this recipe with me. This is my modified version.

Oat Milk Maple Pecan Ice Cream Recipe

• 1/2 cup chopped toasted organic pecans
• 3 cups organic plain unsweetened oat milk 
• 12 ounces organic coconut cream
• 3 teaspoons organic coconut oil
• 2 teaspoons organic vanilla extract (I used a pure vanilla paste a friend gave me from her trip to Tahiti)
• 1/4 teaspoons Sea salt
• 1/2 teaspoon organic nutmeg
• 6 tablespoons organic maple syrup
• 1/8 cup organic vegan vanilla protein powder (optional) (I used GBX Vanilla protein powder from Amare Global)
• 1 drop of certified pure, tested grade (CPTG®) dōTERRA® Madagascar vanilla essential oil (optional)
• Extra chopped toasted organic pecans for garnishing (optional)
• Extra maple syrup to drizzle on top of the ice cream (optional)
• Ice cream cones (optional)

Kitchen Equipment

• Mixing bowls/cups/spoons for mise en place ingredients
• Measuring cups/spoons
• Blender
• Baking pan
• Rubber spatula
• Wooden spoon
• Parchment paper
• Sauté pan
• Ice cream scooper
• Serving bowls

Production Steps

1. Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).
2. Mise en place ingredients.
3. Place the pan on a medium-high heat stovetop.
4. Toss/mix the pecans.
5. Toast the pecans until they are aromatic. Do not burn them.
6. Turn off the heat and set the toasted pecans aside.
7. Add all the other ingredients to the blender.
8. Pour into a baking pan.
9. Cover with parchment paper. Remove air bubbles as best as possible.
10. Freeze for two hours.
11. Remove from the freezer and mix the ice cream mixture.
12. Cover with parchment paper. Remove air bubbles as best as possible.
13. Place the pan back into the freezer for one hour.
14. Remove from the freezer once again.
15. Defrost the ice cream mixture for 30 minutes and mix again. Frequent mixing will help make the mixture creamier and prevent many ice crystals from forming.
16. Add the mixture back into the blender
17. Add the toasted pecans and blend the mixture.
18. Pour the blended mixture back into the pan.
19. Cover with parchment paper. Remove air bubbles as best as possible.
20. Place the pan back into the freezer.
21. Remove from the freezer 30 minutes before serving.
22. Add additional pecans and maple syrup as toppings.

Cooking with Vanilla Essential Oil

Adding the dōTERRA® Madagascar vanilla essential oil to your favorite beverage, like coffee, tea, smoothie, or milkshake, gives your drink that delicious vanilla kick. This oil is considered a vanilla absolute. It’s not the same as a vanilla extract because it contains vanilla bean extracts in an alcohol base. Thus, an absolute is more potent, so be cautious about how many drops of oil you add to your drink.

For anyone interested in dōTERRA® products, visit my site: https://www.doterra.com/US/en/site/alohagini

Happy cooking, 

FS x

References

dōTERRA (2023). Madagascar vanilla. Retrieved from: https://www.doterra.com/US/en/madagascar-vanilla-oil