Dairy-Free Maple Bourbon Ice Cream with Candied Cranberry Toffee Swirl

Shake cans of coconut milk well. Combine contents of cans, maple syrup, arrowroot starch, bourbon, vanilla and salt in a large bowl or container.

Chill for 1 hour or until cold.

Transfer contents to the container of an ice cream maker and churn according to manufacturer’s instructions.

Combine pecans, maple syrup and cinnamon in a medium skillet over medium-high heat.

Cook together, stirring occasionally, for 2-4 minutes or until mixture bubbles and gets sticky.

Transfer mixture immediately to a piece of parchment paper to cool, spreading mixture out as evenly as possible. Separate into smaller pieces once cooled, if necessary.

Combine cranberries, maple syrup, and cinnamon in a medium skillet over medium-high heat.

Cook together, stirring occasionally, for 2-4 minutes or until mixture bubbles and gets sticky.

Transfer mixture immediately to a piece of parchment paper to cool, spreading mixture out as evenly as possible.

Combine ½-cup maple syrup and 2 tablespoons bourbon in a small saucepan.

Bring to a boil and cook for 4-5 minutes to reduce mixture. Mixture should now measure 1/3 cup.

Set aside to cool.

Transfer churned ice cream to a 9-inch loaf pan.

Add cooled pecans and cranberries; swirl through with a knife. Working quickly, drizzle maple-bourbon mixture over ice cream and swirl through with a knife (this mixture will harden a bit when it hits the ice cream, resulting in a toffee).

Cover ice cream and place in freezer for 4 hours to overnight, until frozen through. Allow ice cream to sit for 5 minutes to soften before scooping