Add the pecans, coconut oil, brown sugar and salt and cook, stirring frequently, until the sugars caramelize and cling to the pecans. Remove from the heat.
For the Ice Cream:
Add the coconut milk, almond milk, and sugars to a medium saucepan. Heat, while whisking, until the sugar is completely dissolved.
Chill the mixture for 3 to 4 hours.
In a blender, combine the chilled milk mixture, cream cheese substitute, cinnamon, cloves, nutmeg, salt, guar gum, vanilla, and cognac. Blend until smooth and uniform.
Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. Once ice cream is at soft serve consistency, stir in candied pecans, carrots, pineapple, and raisins.
Freeze 3 to 4 hours or until firm.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=184102