An indulgent, decadent, dairy free, adult treat!
Ingredients
- 1 16 oz can full fat coconut milk
- 1 11.25 oz can coconut condensed milk
- 1/2 cup pecans chopped roughly
- 1/2 cup Brandy
- 1/4 cup + 1 tbsp Caramel Sauce
Instructions
- Add coconut condensed milk and coconut milk to a bowl and stir using a whisk.
- Set a little bit of the pecans aside for topping the ice cream with and add the rest to the coconut milk/coconut condensed milk.
- Add the 1/4 cup of caramel sauce and brandy to the mx and stir well.
- Drizzle the tablespoon of caramel sauce over the mixture and also sprinkle on the rest of the pecans.
- Pour into a container and freeze for 2 to 4 hours and enjoy.
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