Butter Pecan Ice Cream
Learn how to make plant-based butter pecan ice cream from scratch, blending 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.
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!
Notes
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.
Nutrition
Calories: 473kcalCarbohydrates: 26gProtein: 4gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.02gSodium: 145mgPotassium: 356mgFiber: 2gSugar: 21gVitamin A: 187IUVitamin C: 1mgCalcium: 38mgIron: 5mg
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