These Maple Pecan Ice Cream Bites are dairy free, vegan and incredibly delicious. You won’t believe how easy they are to make at home and how good they are to have in your freezer for a quick dessert or sweet treat when you get that sweet tooth craving!
These maple pecan ice cream bites are a tasty vegan treat! In case you couldn’t tell (or aren’t a regular follower of my blog) I’ve been really into coconut cream lately. It’s such a fun and easy dairy-free medium to work with. I especially love pairing it with all the berries that are in season right now.
You can add your favorite topping to these ice cream bites from nuts to fruit to chocolate, this recipe is so versatile and easy to adapt. Here are some ideas for things to add.
Maple Pecan Ice Cream Bites – Variations;
- Berries (dried, fresh or frozen)
- Chocolate chips/chunks (dairy free for vegan)
- Nuts such as hazelnuts
How To Make Whipped Coconut Cream
The secret to making whipped coconut cream is to put a can of full fat coconut milk in the fridge overnight. This separates the cream from the milk making it easy to scoop out from the top. It creates a cream and light ice cream without any dairy!
Have you tried these Maple Pecan Ice Cream Bites? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
- 1/2 cup whipped coconut cream*
- 2.5 tsp maple syrup add more if you want it to be sweeter
- Dash salt
- 1/4 tsp vanilla
- 1/4 cup chopped pecans
- 2 tbsp shredded coconut
- Put coconut cream in a bowl with the maple syrup, salt and vanilla and whip with a hand mixer or whisk. You can taste this coconut cream to determine if it's sweet enough or if it needs more maple syrup.
- Put the mixture in a loaf pan lined with wax paper. Sprinkle chopped pecans and shredded coconut over it and put in the freezer. Allow it to harden, then cut into smaller pieces to serve.
- To make whipped coconut cream refrigerate a can of coconut milk overnight. This will separate the coconut cream from the milk. Scoop out the cream from the top. This is coconut cream.
- You can also buy cans of just coconut cream. Whip it with a hand mixer or a whisk.
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These look amazing. I will be making them today! Just found your blog and I’m loving the recipes. Thanks!
these look so delicious. I am a huge coconut cream fan so these would be a good treat for me.
How many carbs are in these (one serving)? They sound SO good and I’d like to make them, but I’m on a low carb diet.
Thanks!
OK, this looks major fantastic and amazing! I might go make it RIGHT NOW! 🙂
I’ve made this recipe many times but have been negligent about commenting. These ice cream bars are fabulous! I double the recipe every time I make them because they don’t last long enough. Since I’m a T1 diabetic, I use quality maple extract with monk fruit sweetener in place of the maple syrup. The dash of salt takes them to a whole new level. The recipe is definitely versatile, some day when I can get myself to move beyond the maple flavored bars, I’ll try toasted hazelnuts with caramel extract. Thanks Hannah for this awesome treat.
Thanks for commenting and sharing your substitution Susan! So glad you enjoy them 🙂