This plant-based butter pecan ice cream recipe blends creamy coconut milk with the irresistible crunch of caramelized pecans! Plus, it’s surprisingly easy to whip up, ensuring a delightful homemade dessert with minimal effort.
If you’re an ice cream fiend like me, you may also be interested in my vegan ice cream recipe or my chocolate ice cream recipe.
Why you’ll love this recipe
- Rich creaminess. Butter pecan ice cream offers a luxuriously creamy texture that melts in your mouth, creating a delightful contrast with the crunchy caramelized pecans.
- Easy homemade option. Making dairy free ice cream at home allows you to customize the flavor and control the ingredients, ensuring a fresh and delicious dessert.
- Versatile enjoyment. It’s a versatile ice cream flavor that can be savored on its own, in an ice cream cone, or as a complement to various desserts, making it a beloved classic.
Ingredients needed
- Pecans. The star of the show! Pecans provide the signature nutty flavor and delightful crunch in the ice cream.
- Plant-based milk. A dairy-free milk like almond, coconut, or cashew milk serves as the creamy base for the ice cream, providing a smooth and rich texture. I use full-fat coconut milk.
- Sweetener. Granulated sugar or a sweetener of your choice adds sweetness to the ice cream, balancing the nutty flavors.
- Vanilla extract: Provides a hint of vanilla flavor to enhance the overall taste.
- Salt: A pinch of salt enhances the flavor profile, balancing the sweetness and nuttiness.
- Coconut oil or vegan butter: Adds richness and helps with the caramelization of the pecans, creating that classic buttery pecan flavor.
How to make butter pecan ice cream
Step 1 – Prepare the butter pecans. In a skillet, over medium heat, melt the vegan butter and add the pecan halves. Toss them in the butter to coat. Sprinkle brown sugar and a pinch of salt over the pecans. Cook for about 5-7 minutes, stirring occasionally, until the pecans are caramelized. They will also become fragrant. Remove from heat and let them cool. Once cooled, roughly chop the caramelized pecans.
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Step 2 – Make the ice cream base. In a large mixing bowl, whisk together the cans of full-fat coconut milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar has dissolved. You can adjust the sweetness to your desired preference. Chill this before churning.
Step 3 – Churn the ice cream. Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s directions. This typically takes 20-30 minutes.
Alternatively, you can freeze this mixture in a Ninja Creami tub overnight for use with a Ninja Creami. Follow the included Ninja Creami directions.
Step 4 – Add the butter pecans. During the last 5 minutes of churning, add the chopped butter pecans into the ice cream maker as mix-ins. Let the machine mix them in evenly.
Use the “mix-ins” setting if using a Ninja Creami.
Step 5 – Transfer, freeze and serve. Transfer the churned ice cream with the pecans to an airtight container. Smooth the top so that it is level, cover with plastic wrap or a lid, and freeze for at least 4 hours, or until firm. When it’s ready, scoop out your delicious vegan butter pecan ice cream and serve!
If you’ve used a Ninja Creami, your ice-cream will be ready to enjoy immediately after the mix-ins stage.
Tips to make the best recipe
- No ice cream maker? No problem! Simply pour the mixture into a shallow container, freeze, and stir every 30 minutes until it reaches the desired consistency.
- Roast pecans to perfection. Take the time to roast your pecans with coconut oil or vegan butter until they are beautifully caramelized. This step enhances the nutty flavor and texture of the pecans, elevating the overall taste of the ice cream.
- Thoroughly chill the ice cream base. Ensure that your ice cream base is well chilled before churning it in the ice cream maker. This will result in a smoother and creamier texture when freezing.
- Experiment with sweeteners: Play around with different sweeteners like maple syrup, agave nectar, or coconut sugar to find the perfect balance of sweetness that suits your taste buds.
Storage instructions
To store: Store any leftover ice cream in an airtight container in the freezer. Ensure the container is well-sealed to prevent freezer burn. Consume the ice cream within a few weeks for the best texture and flavor. Over time, ice cream may become less creamy due to ice crystal formation.
Recommended tools
- Ninja Creami. If you’re looking for an easy, creamy, fuss free ice cream making experience!
More delicious dessert recipes to try
Frequently asked questions
Yes, you can substitute pecans with other nuts like walnuts, almonds, or cashews if you prefer a different nut flavor or have dietary preferences.
You can use alternative sweeteners like maple syrup, agave nectar, coconut sugar, or a sugar substitute suitable for your dietary needs.
While an ice cream maker yields the creamiest results, you can still make this ice cream without one. Simply pour the mixture into a shallow container, freeze, and stir every 30 minutes until it reaches the desired consistency.
Absolutely! You can customize your vegan pecan ice cream by adding ingredients like chocolate chips, cocoa powder, or extracts like almond or cinnamon for extra flavor.
Butter Pecan Ice Cream
Ingredients
For the butter pecans
- 1 cup pecans halved
- 2 tablespoons vegan butter
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
For the ice cream base
- 2 cans coconut milk full-fat, 14oz / 400ml cans
- 1/2 cup sugar or sweetener of your choice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a skillet over medium heat, melt the vegan butter. Add the pecan halves and toss them in the butter to coat. Sprinkle brown sugar and a pinch of salt over the pecans. Cook for about 5-7 minutes, stirring occasionally, until the pecans are caramelized and fragrant. Remove from heat and let them cool. Once cooled, roughly chop the caramelized pecans.
- In a mixing bowl, whisk together the cans of full-fat coconut milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar has dissolved. You can adjust the sweetness to your preference. Chill this before churning.
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.Alternatively, you can freeze this mixture in a Ninja Creami tub overnight for use with a Ninja Creami.
- During the last 5 minutes of churning, add the chopped butter pecans into the ice cream maker. Let the machine mix them in evenly. Use the "mix-ins" setting if using a Ninja Creami.
- Transfer the churned ice cream with the pecans to an airtight container. Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for at least 4 hours or until firm. Scoop out your delicious vegan butter pecan ice cream into bowls or cones. If you've used a Ninja Creami, your ice-cream will be ready to enjoy immediately after the mix-ins stage!
Michelle O says
Crazy Vegan says