Butter Pecan Ice Cream

1. 1

   Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.

2. 2

   Mix the soy creamer, remaining soy milk, Earth Balance, and brown sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Stir in the vanilla extract.

3. 3

   Set the ice cream mixture aside to cool. Freeze according to your ice cream maker's instructions. Add chopped pecans during the last 5 minutes of freezing.

* Per serving · 4 servings · Values may vary.

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