Ingredients
For the Butter Pecans
- 1 cup pecan halves, roughly chopped
- 2 tablespoons vegan butter
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
For the Ice Cream
- 2 cans (400 ml each) full-fat coconut milk
- 1/2 cup coconut cream
- 3/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
1. Toast the Pecans
Place a skillet over medium-low heat. Add the vegan butter and let it melt.
Add the chopped pecans, brown sugar, and salt. Stir continuously for about 4–6 minutes, until the pecans smell toasted and become lightly caramelized.
Remove from the heat and allow them to cool completely.
2. Make the Ice Cream Base
Pour the coconut milk and coconut cream into a saucepan.
Add the brown sugar, maple syrup, vanilla extract, and salt. Whisk everything together.
Warm the mixture over medium heat until it is hot but do not let it boil.
3. Add the Cornstarch
Mix the cornstarch with cold water in a small bowl until completely smooth.
Slowly pour the cornstarch mixture into the warm coconut mixture while whisking constantly.
Continue cooking for about 3–5 minutes, stirring frequently, until the mixture becomes slightly thicker.
4. Chill
Remove the saucepan from the heat.
Pour the mixture into a heat-safe container and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
A thoroughly chilled base gives the ice cream a smoother texture.
5. Churn
Pour the chilled mixture into your ice-cream maker.
Churn according to your machine’s instructions, usually around 20–30 minutes.
When the ice cream becomes thick and creamy, fold in about two-thirds of the toasted pecans.
6. Freeze
Transfer the ice cream to a freezer-safe container.
Sprinkle the remaining butter pecans over the top.
Cover and freeze for approximately 3–5 hours, or until firm.
7. Serve
Take the ice cream out of the freezer about 5–10 minutes before serving so it can soften slightly.
Scoop into bowls or cones and add extra toasted pecans on top.
Helpful Tips
Use full-fat coconut milk: It provides the richness needed for creamy vegan ice cream.
Toast the pecans: Toasting brings out their natural nutty flavor and gives the ice cream a delicious buttery taste.
Chill the base well: A cold base churns more effectively and produces a smoother texture.
For extra caramel flavor: Add an additional tablespoon of maple syrup or brown sugar.
Storage: Keep the ice cream tightly covered in the freezer and enjoy within about 2 weeks for the best texture and flavor.
Easy No-Churn Method
If you don’t have an ice-cream maker, pour the chilled mixture into a shallow freezer-safe container.
Freeze for about 45 minutes, then stir vigorously with a fork or whisk to break up ice crystals.
Repeat every 30–45 minutes for the first 2–3 hours. Once thick and creamy, stir in the toasted pecans and freeze until completely firm.
Your homemade vegan butter pecan ice cream is ready! 🍦🥜
