Vegan Butter Pecan Ice Cream

Vegan Butter Pecan Ice Cream Recipe

Prep Time: 15 minutes
Freeze Time: 4-6 hours
Total Time: 4-6 hours 15 minutes
Servings: 6-8

Ingredients:

For the Ice Cream Base:

• 2 cups full-fat coconut milk (or another plant-based milk)
• 1 cup coconut cream (for a rich texture)
• ¾ cup maple syrup or agave syrup
• 1 tsp vanilla extract
• ½ tsp sea salt
• ½ cup chopped pecans, toasted (see instructions)

For the Butter Pecan Flavoring:

• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 1 cup pecans, chopped
• ½ tsp cinnamon (optional)

Instructions:

1. Toast the Pecans:
   • In a small skillet, melt the coconut oil over medium heat.
   • Add the chopped pecans, maple syrup, and cinnamon (optional). Stir to coat the pecans in the syrup and oil.
   • Toast the pecans, stirring occasionally, for about 5-7 minutes, until they become fragrant and golden brown. Remove from heat and set aside.
2. Prepare the Ice Cream Base:
   • In a large bowl, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, and sea salt until smooth.
   • Once everything is fully combined, place the mixture in the refrigerator for at least 1 hour to chill.
3. Churn the Ice Cream:
   • Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
4. Mix in the Toasted Pecans:
   • During the last few minutes of churning, add the toasted pecans into the ice cream maker. If you prefer, you can fold them in after the ice cream is done churning as well.
5. Freeze to Set:
   • Transfer the ice cream to an airtight container and freeze for 4-6 hours or until it reaches a firm, scoopable consistency.
6. Serve & Enjoy!
   • Scoop and serve your creamy, dairy-free butter pecan ice cream.