Vegan Butter Pecan Ice Cream

This Vegan Butter Pecan Ice Cream is rich, creamy, and packed with buttery toasted pecans. Made with coconut milk and dairy-free butter, it’s a delicious plant-based dessert that’s easy to make with or without an ice cream maker.

Ingredients

For the Ice Cream

• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
• ½ cup unsweetened almond milk (or oat milk)
• ¾ cup brown sugar
• ¼ cup maple syrup
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

For the Buttered Pecans

• 1½ cups pecan halves, roughly chopped
• 2 tablespoons dairy-free butter
• 2 tablespoons brown sugar
• Pinch of salt

Instructions

1. In a skillet over medium heat, melt the dairy-free butter. Add the pecans, brown sugar, and a pinch of salt. Cook for 4–5 minutes, stirring frequently, until the pecans are toasted and coated. Transfer to a plate to cool completely.
2. In a saucepan, whisk together the coconut milk, almond milk, brown sugar, maple syrup, cornstarch, and salt.
3. Cook over medium heat, whisking constantly, until the mixture thickens slightly, about 5–7 minutes.
4. Remove from the heat and stir in the vanilla extract.
5. Cool the mixture to room temperature, then refrigerate for 4 hours or until thoroughly chilled.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the cooled buttered pecans.
8. Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer texture.

No Ice Cream Maker Method

• Pour the chilled mixture into a freezer-safe container.
• Freeze for 1 hour, then stir vigorously with a fork or whisk.
• Repeat every 30–45 minutes for about 3–4 hours.
• Fold in the buttered pecans during the final stir and freeze until scoopable.

Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours
• Freeze Time: 2–4 hours
• Total Time: About 6½–8½ hours

Servings: 8

Tips

• Use full-fat coconut milk for the creamiest texture.
• Toasting the pecans enhances their rich, nutty flavor.
• Let the ice cream sit at room temperature for 5–10 minutes before scooping if frozen solid.
• For extra flavor, add ½ teaspoon of cinnamon or a splash of bourbon extract.
• Store in an airtight container in the freezer for up to 2 weeks.