pure maple syrup
Preheat oven to 400℉.
On a baking sheet, lay Smoky Maple Bacon Tempeh Strips and brush with pure maple syrup.
In a small bowl, combine brown sugar and cayenne pepper. Sprinkle brown sugar over Smoky Maple Bacon Tempeh Strips.
Bake until caramelized, about (~20 mins). Let cool completely, then roughly chop.
In a medium bowl, fold in Smoky Maple Bacon Tempeh Strips and pecans. Transfer ice cream to a loaf pan, press a piece of plastic wrap directly on the surface of the ice cream, and freeze until firm, at least 2 hours.
pecans, chopped and toasted
vegan vanilla ice cream, briefly softened
In a medium bowl, fold in bacon pieces and pecans into vegan vanilla ice cream. Transfer to a loaf pan.
Press down with plastic wrap directly on the surface of the ice cream. Freeze until firm (at least 2h).
can coconut milk, plus more if needed
evaporated cane juice
fine sea salt
vanilla bean, seeds scraped and pod reserved
In a wide saucepan, combine everything and bring to a boil. Stir until sugar is dissolved. Reduce heat to medium-low.
Simmer until sauce turns deep brown and thickens into a caramel-like consistency (~35 mins)
. Remove from heat and cool completely.