Vegan Butter Pecan Ice Cream Recipe: A Creamy, Plant-Based Indulgence

Indulge in the nostalgic flavors of Butter Pecan Ice Cream with this creamy vegan version. Made with coconut and almond milk, this plant-based treat is rich and satisfying without compromising on flavor. Perfect for anyone looking to enjoy a delicious dessert, this recipe features a decadent butter pecan swirl that will elevate your ice cream experience.

Ingredients

Ice Cream Base:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup almond milk (or plant-based milk of your choice)
• 3/4 cup coconut cream
• 1/2 cup pure maple syrup (or agave syrup)
• 1/2 cup coconut sugar (or brown sugar)
• 1 tablespoon vanilla extract

Butter Pecan Swirl:

• 1 cup pecans, roughly chopped
• 2 tablespoons vegan butter (or coconut oil)
• 1/4 cup brown sugar
• 1 tablespoon maple syrup

Instructions

1. Toast the Pecans: In a skillet, melt the vegan butter over medium heat. Add chopped pecans, stirring frequently until fragrant. Add brown sugar and maple syrup, cooking until caramelized (about 3-4 minutes). Set aside to cool.
2. Mix Ice Cream Base: In a large bowl, combine coconut milk, almond milk, and coconut cream until smooth.
3. Sweeten the Base: Add maple syrup and coconut sugar, whisking until fully combined.
4. Add Vanilla: Mix in vanilla extract for added flavor.
5. Prepare Ice Cream Maker: Ensure your ice cream maker is ready, usually requiring the bowl to be frozen for 12-24 hours.
6. Churn the Ice Cream: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-30 minutes) until it resembles soft serve.
7. Add Pecan Swirl: Once at soft-serve consistency, fold in the cooled butter pecan mixture. Alternatively, add it during the last few minutes of churning.
8. Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
9. Serve: Allow the ice cream to soften at room temperature for a few minutes before scooping. Serve with your favorite toppings like vegan caramel or chocolate chips.
10. Store: Keep leftovers in an airtight container in the freezer for 1-2 weeks. Let it sit out for 10-15 minutes to soften if too hard.

Feel free to substitute pecans with other nuts like walnuts or hazelnuts, or add chocolate chips for extra indulgence.

Nutritional Information (per serving, approx. 1/2 cup):

• Calories: 210
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 0mg
• Sodium: 45mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 2g

Helpful Tips

• Use Full-Fat Coconut Milk: This ensures a creamy texture; avoid light coconut milk.
• Pre-Chill Your Base: Refrigerate your mixture for 1-2 hours before churning for smoother results.
• Toast Pecans: Enhances flavor significantly; don’t skip this step.
• Chill Your Ice Cream Maker Bowl: Freeze for at least 24 hours before use.

With these steps, you’ll create a delicious Vegan Butter Pecan Ice Cream that impresses everyone, from plant-based eaters to dessert lovers alike!