Toast the Pecans: Preheat your oven to 350°F (175°C).

In a small bowl, toss together the chopped pecans and cinnamon.

Spread the mixture out on a baking tray and bake for 5 minutes until the pecans are lightly toasted.

Prepare the Coconut Milk: Chill the can of coconut milk beforehand to allow the layers to separate.

Open the can and pour off the thin, liquid layer, keeping only the thick white layer.

Blend the Base: In a food processor, blend the thick coconut milk, baking stevia, and vanilla extract until smooth.

Combine Ingredients: Mix in the toasted pecans.

Freeze the Mixture: Place the mixture in a sealed container and freeze for 3-4 hours.

To achieve an extra creamy texture, mix the ice cream frequently during the freezing process.