Vegan Butter Pecan Ice Cream Recipe: A Creamy, Nutty Delight

Start by preparing the pecan topping. Toasting the pecans enhances their nutty flavor and gives them a crisp texture. It’s also where the “butter” flavor comes into play.

1. Heat a large skillet over medium heat. Add the pecan halves and toast them, stirring frequently, for about 4-5 minutes until they are fragrant and lightly golden.
2. Once the pecans are toasted, add the vegan butter to the skillet. Stir the pecans around so that they’re evenly coated in the melted butter.
3. Drizzle the maple syrup over the pecans and stir to coat them. Continue cooking for another 2-3 minutes, allowing the syrup to bubble and caramelize slightly. You’ll notice the pecans will start to stick together in a delicious, syrupy glaze.
4. Add the ground cinnamon (if using) and sea salt, then stir to combine. Once everything is mixed together, remove the skillet from the heat and set the pecans aside to cool completely. The pecans will harden slightly as they cool.

Step 2: Make the Ice Cream Base

While the pecans are cooling, it’s time to work on the creamy ice cream base. The method we’ll use is to cook the base slightly to activate the cornstarch and thicken it, which will help create the right consistency for your ice cream.

1. In a medium saucepan, combine the coconut milk, cashew milk, coconut cream, maple syrup, and coconut sugar (or brown sugar). Stir to combine and bring the mixture to a gentle simmer over medium heat.
2. In a small bowl, whisk together the cornstarch with a bit of water (about 2 tablespoons) to make a slurry. This will help the cornstarch dissolve into the mixture without clumping.
3. Once the coconut milk mixture is simmering, whisk in the cornstarch slurry and continue to cook, stirring constantly, for about 5-7 minutes. You’ll notice the mixture begin to thicken to the consistency of a custard.
4. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool slightly before transferring it to a shallow container. This will help speed up the cooling process.
5. Let the ice cream base cool to room temperature, then cover it and refrigerate it for at least 4 hours, or preferably overnight. Chilling the base before churning will result in a smoother, creamier texture.

Step 3: Churn the Ice Cream

Once the ice cream base is fully chilled, you can begin churning it in an ice cream maker. If you don’t have an ice cream maker, don’t worry! We’ll also discuss an alternative method below.

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. The ice cream should start to thicken and take on a soft-serve consistency.
2. When the ice cream has thickened, add the toasted pecans to the mixture, allowing them to mix in evenly.
3. Transfer the ice cream to an airtight container and freeze it for 4-6 hours, or until it becomes firm enough to scoop. The longer the ice cream freezes, the firmer it will get.

Step 4: Serve and Enjoy

Once the ice cream has firmed up, it’s ready to serve! Scoop it into bowls or cones and enjoy your vegan butter pecan ice cream.

No Ice Cream Maker? No Problem!

If you don’t have an ice cream maker, you can still make this ice cream using a different method:

1. After making the ice cream base, pour it into an airtight container.
2. Place the container in the freezer and freeze it for about 1 hour.
3. After 1 hour, take the container out and use a hand mixer or stand mixer to whip the base for a minute or two. This helps break up the ice crystals and creates a creamier texture.
4. Return the mixture to the freezer and repeat the whipping process every 30 minutes for about 2-3 hours.
5. Once the ice cream is fully frozen and creamy, fold in the toasted pecans and enjoy.

Tips for Making the Perfect Vegan Butter Pecan Ice Cream

1. Use full-fat coconut milk: For the creamiest, most indulgent ice cream, it’s important to use full-fat coconut milk and coconut cream. These ingredients provide the richness needed to mimic traditional ice cream.
2. Chill the base: Always chill the ice cream base thoroughly before churning. This ensures that the ice cream has the best texture and consistency.
3. Toast the pecans properly: Don’t skip the toasting step. It really enhances the flavor of the pecans, bringing out their natural nuttiness.
4. Add-ins and variations: Feel free to experiment with additional mix-ins like chocolate chips, shredded coconut, or even a swirl of caramel sauce. The possibilities are endless!
5. Let the ice cream soften slightly before serving: Vegan ice cream tends to freeze a bit harder than dairy ice cream. Let it sit at room temperature for a few minutes before serving to make scooping easier.

Conclusion

This Vegan Butter Pecan Ice Cream is the perfect dairy-free dessert for anyone craving a creamy, nutty treat. By using coconut milk and coconut cream, combined with the rich flavors of maple syrup and toasted pecans, this recipe delivers all the indulgence of classic butter pecan ice cream—without any dairy! Whether you’re vegan, lactose-intolerant, or just looking for a plant-based alternative, this ice cream is sure to impress. Try it out, and enjoy a bowl of creamy, nutty bliss!