After making Dairy Free Yogurt, I was so excited to be eating yogurt again that I had to make lots of other recipes that featured it. I overheard some people talking about their favorite frozen yogurt shop and I instantly knew that would be a perfect way to use Dairy Free Yogurt. I polled the Living Low Carb…One Day at a Time Facebook page and one of their favorite flavors was Pecan Pie Frozen Yogurt. I had never even heard of a Pecan Pie Frozen Yogurt, but I figured it would be great just in time for Thanksgiving!
I put all of the flavors of your favorite holiday Pecan Pie, into this creamy, dairy free frozen yogurt. It’s the perfect way to enjoy all the flavors of the holiday season in one easy to make dessert.
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Ingredients
- 2 (13.5 oz) cans coconut milk
- 3 probiotic capsules (25 billion c.f.u)
- 1 1/2 Tbsp unsulfurred blackstrap molasses
- 1/2 cup powdered sweetner (or another 1-2 Tbsp molasses for Paleo)
- 2 cups chopped pecans
- 4 Tbsp grassfed butter (or ghee or coconut oil)
- 2 Tbsp powdered sweetener (or 1 Tbsp honey for Paleo)
- 1/2 tsp cinnamon
- 1 tsp vanilla
Instructions
- Pour the coconut milk into a 1 quart mason jar.
- Open the probiotic capsules and pour the contents into the mason jar. Stir to thoroughly incorporate.
- Close the mason jar and place it into the oven with the oven light on (do NOT turn on the oven).
- Allow to it sit in the oven for 24 hours. Place in the refrigerator for 1-2 hours or until cooled.
- Add the coconut milk yogurt, molasses, and sweetener to a blender and blend until smooth.
- Pour into the bowl of an ice cream maker and process according manufacturer's directions.
- Meanwhile, heat the butter (or ghee or coconut oil) in a skillet over medium heat. Add the pecans, sweetener, and cinnamon. Cook for 1-2 minutes or until the pecans are lightly toasted. Remove from the heat and add the vanilla. Stir to combine.
- Pour the pecans onto a piece of parchment paper and allow to cool while the yogurt churns. Once finished, add the pecans and stir to combine.
- Allow to harden in the freezer for 1-2 hours or serve immediately for soft serve
Notes
Net Carb Count*: 5.84 g net carbs (for 1/2 cup)--makes about 8 servings
Total Carb Count: 8.52 g total carbs (for 1/2 cup, plus the carbs for the sweetener)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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