Vegan Butter Pecan Ice Cream
Description
This Vegan Butter Pecan Ice Cream is rich, creamy, buttery, and filled with crunchy caramelized pecans. It has all the classic flavor of traditional butter pecan ice cream without dairy, eggs, or condensed milk. Full-fat coconut milk and cashew cream create a smooth, scoopable base, while vegan butter, brown sugar, vanilla, and toasted pecans add deep caramel flavor. It is the perfect homemade frozen dessert for summer parties, holidays, or whenever you are craving something sweet and indulgent.
Prep Time: 20 minutes
Chilling Time: 4 hours
Churning and Freezing Time: 4–6 hours
Servings: 8
Ingredients
For the Buttered Pecans
- 1 cup pecan halves, roughly chopped
- 2 tablespoons vegan butter
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Vegan Ice Cream Base
- 2 cans full-fat coconut milk, chilled
- ¾ cup raw cashews, soaked in hot water for 30 minutes and drained
- ¾ cup light brown sugar
- ¼ cup maple syrup
- 2 tablespoons vegan butter
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- ½ teaspoon butter extract, optional
- ¼ teaspoon salt
Instructions
Prepare the Buttered Pecans
Melt the vegan butter in a skillet over medium-low heat. Add the chopped pecans, brown sugar, cinnamon, and a small pinch of salt. Stir continuously for 4–5 minutes, until the pecans smell toasted and are coated in the buttery caramel mixture.
Transfer the pecans to a parchment-lined plate or tray. Spread them into a single layer and allow them to cool completely. Once cooled, break apart any large clusters. Reserve a small amount for garnishing the finished ice cream.
Blend the Ice Cream Base
Add the coconut milk, soaked cashews, brown sugar, maple syrup, vegan butter, cornstarch, vanilla extract, optional butter extract, and salt to a high-powered blender.
Blend for 1–2 minutes, until completely smooth and creamy. Scrape down the sides of the blender if necessary. The mixture should not contain any visible pieces of cashew.
Cook the Base
Pour the blended mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, for 5–7 minutes. The mixture should become slightly thicker but should not reach a rapid boil.
Remove the saucepan from the heat. Let the ice cream base cool at room temperature for approximately 20 minutes. Transfer it to a covered container and refrigerate for at least 4 hours, preferably overnight. The base must be completely cold before churning.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
During the final 5 minutes of churning, add most of the cooled buttered pecans. Allow them to mix evenly throughout the ice cream.
Transfer the soft ice cream to a freezer-safe loaf pan or container. Sprinkle the remaining pecans over the top. Cover the surface directly with parchment paper, then seal the container with a lid or foil.
Freeze for 4–6 hours, until firm.
Serve
Remove the ice cream from the freezer and let it rest at room temperature for 10–15 minutes before scooping. Serve in bowls or waffle cones and garnish with extra caramelized pecans.
No-Churn Method
Prepare and chill the ice cream base as directed. Pour it into a freezer-safe container and stir in the pecans. Freeze for 6–8 hours, stirring vigorously every hour during the first 4 hours. This helps reduce ice crystals and creates a creamier texture.
Tips and Notes
Use full-fat canned coconut milk, not refrigerated coconut milk beverage, for the creamiest texture. Soaking the cashews helps them blend smoothly. Make sure the pecans are completely cool before adding them to the ice cream.
Butter extract is optional, but it gives the dessert a stronger classic butter pecan flavor. For a coconut-free version, replace the coconut milk with vegan heavy cream or a rich oat-based cream.
Store the ice cream in an airtight freezer-safe container for up to two weeks. Pressing parchment paper directly against the surface helps prevent ice crystals.
Approximate Nutrition
Per serving: 390 calories, 5g protein, 34g carbohydrates, 28g fat, 3g fiber, and 24g sugar.