Dairy-Free Maple Bourbon Ice Cream with Candied Cranberry Toffee Swirl

disclosure: i was asked to participate in the cranberry marketing committee’s #CookwithCranberries campaign as a member of the healthy aperture network. i received fresh cranberry samples and was compensated for my time.

okee-doke.

halloween is over, so now it’s all things thanksgiving! yep. we’re moving headfirst, smack dab into the holidays.

i know… i’m not sure how it happened either. but honestly, thanksgiving is totally up there in my ranks of favorite days.

bringing family and friends and loved ones together for a day focused on deliciously, home-cooked food with the intention of gratitude and love… really, it’s the best.

and you know what else is the best? ice cream. and we don’t ever have enough of it outside of the summer months. a festive, fall ice cream!? umm, heck, yeah. we need more of those.

this dairy-free maple bourbon ice cream with candied cranberry toffee swirl beautifully combines all of the ultimate flavors of thanksgiving into one delightful frozen dessert. i’m sharing the recipe over at healthy aperture to celebrate friendsgiving. you know, friendsgiving, right?!

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Dairy-free Maple Bourbon Ice Cream with Candied Cranberry Toffee Swirl

Servings 12

Ingredients

• 2 13.5-ounce cans full fat coconut milk
• 1/2 cup maple syrup
• 2 Tablespoons arrowroot starch
• 1 Tablespoon bourbon
• 1 Tablespoon vanilla paste or extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 3 Tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 3/4 cup fresh cranberries
• 3 Tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/2 cup maple syrup
• 2 Tablespoons bourbon

Instructions

• To Make Ice Cream: Shake cans of coconut milk well. Combine contents of cans, maple syrup, arrowroot starch, bourbon, vanilla, and salt in a large bowl or container.
• Chill for 1 hour or until cold.
• Transfer contents to the container of an ice cream maker and churn according to manufacturer’s instructions.
• To Make Candied Pecans: Combine pecans, maple syrup, and cinnamon in a medium skillet over medium-high heat. Cook together, stirring occasionally, for 2-4 minutes or until mixture bubbles and gets sticky.
• Transfer mixture immediately to a piece of parchment paper to cool, spreading mixture out as evenly as possible. Separate into smaller pieces once cooled, if necessary.
• To Make Candied Cranberries: Combine cranberries, maple syrup, and cinnamon in a medium skillet over medium-high heat. Cook together, stirring occasionally, for 2-4 minutes or until mixture bubbles and gets sticky.
• Transfer mixture immediately to a piece of parchment paper to cool, spreading mixture out as evenly as possible.
• To Make Maple-Bourbon Toffee: Combine ½ cup maple syrup and 2 tablespoons bourbon in a small saucepan. Bring to a boil and cook for 4-5 minutes to reduce mixture. Mixture should now measure 1/3 cup. Set aside to cool.
• To Assemble: Transfer churned ice cream to a 9-inch loaf pan.
• Add cooled pecans and cranberries; swirl through with a knife. Working quickly, drizzle maple-bourbon mixture over ice cream and swirl through with a knife (this mixture will harden a bit when it hits the ice cream, resulting in a toffee.)
• Cover ice cream and place in freezer for 4 hours to overnight, until frozen through.
• Allow ice cream to sit for 5 minutes to soften before scooping.