My favorite ice cream flavor is Butter Pecan. I love the rich taste of toasted pecans and vanilla. The past few weekends I’ve been working on a Vegan Butter Pecan Ice Cream. This recipe is very simple but delivers a tasty and delicious treat. I hope you enjoy!
Vegan Butter Pecan Ice Cream
by Laura Friendly
Prep Time: 20 minutes
Chill Time: may vary depending on technique
Ice Cream Maker Time: about 25 minutes
Makes: 1 quart (4 cups)
- 2 cans full fat coconut milk
- ½ cup coconut palm sugar (more or less to taste)
- 1 vanilla bean, split lengthwise
- 2 tbsp vegan butter
- ½ tsp salt
- 1 tbsp vegan butter
- 1 cup pecans, roughly chopped
- 1 tbsp gluten-free vodka, optional
- Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely.
- Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely.
- Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan.
- Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer's instructions. The last 5 minutes drop in the remaining pecans. Serve immediately.
- If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.
See more Laura Friendly on HelloGiggles!
