Vegan Vanilla Icecream with Chocolate Chips & Toasted Pecans

1 c. water
3/4 c. light plain soymilk
1/2 c. raw cashew pieces
1/2 c. maple syrup
1 T. instant tapioca
1/4 t. salt
3/4 c. water
1/2 c. white corn syrup or brown rice syrup
1 T. pure vanilla extract
1/2 c. toasted chopped pecans
1/2 c. vegan semisweet chocolate chips

Blend 1 cup water, soymilk, cashews, maple syrup, tapioca, & salt together until very smooth. Place mixture in a medium saucepan over medium high heat & cook until thickened. Remove from heat. Blend 3/4 cup water, brown rice syrup, & vanilla. Whisk into the cooked mixture. Cover mixture & put in refrigerator. When thoroughly chilled, process in icecream maker according to directions. Add the chopped toasted pecans and vegan chocolate chips in the last 5 minutes of processing.

Number of Servings: 8

Recipe submitted by SparkPeople user CARLASKIS.