Dairy Free Maple Pancake Crunch Ice Cream
A creamy maple ice cream with crisp pancake bites creates a cozy, memorable dessert. It is a delightful choice for special gatherings or weekend treats.
Equipment
- ice cream maker
- skillet
- freezer-safe container
Ingredients
For The Pancake Bites
- 3/4 cup All-Purpose Flour
- 1 tbsp Cane Sugar
- 1 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 1/2 cup Extra Creamy Oat Milk
- 1 tbsp Avocado Oil
- 1/2 tsp Pure Vanilla Extract
For The Maple Ripple
- 1/3 cup Pure Maple Syrup
- 2 tbsp Cashew Butter
- 1/8 tsp Fine Sea Salt
For The Ice Cream
- 1 can Full-Fat Coconut Milk
- 1 cup Extra Creamy Oat Milk
- 1/2 cup Pure Maple Syrup
- 1/3 cup Cane Sugar
- 2 tbsp Cornstarch
- 1 tbsp Refined Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
- Whisk the flour, cane sugar, baking powder, and sea salt in a bowl. Stir in the oat milk, avocado oil, and vanilla just until a smooth pancake batter forms.
- Cook tablespoon-size pancakes on a lightly greased skillet over medium heat for 1 to 2 minutes per side. Cool completely, tear into small pieces, and bake the pieces at 325 degrees F for 10 to 12 minutes until lightly crisp.
- Whisk the maple syrup, cashew butter, and sea salt for the ripple until smooth. Refrigerate the ripple while preparing the ice cream.
- Whisk the coconut milk, oat milk, maple syrup, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened, then refrigerate for at least 4 hours.
- Churn the cold maple base according to the ice cream maker's directions. Add two-thirds of the pancake bites during the final 2 minutes.
- Layer the ice cream with the maple ripple and remaining pancake bites in a freezer-safe container. Freeze for 4 to 6 hours and soften for 5 to 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 357kcalCarbohydrates: 48gProtein: 3gFat: 16g