Vegan & Paleo “Butter” Pecan Ice Cream

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I have such a treat for you today! Fresh chopped pecans toasted golden in “butter,” combined with rich and sweet dairy-free vanilla ice cream. Yep, that can only mean one thing: I made Vegan & Paleo “Butter” Pecan Ice Cream. I promise you, this recipe is going to make you want to forget your dinner plans and eat dessert first. And then hoard the rest of the container selfishly for yourself. Sometimes not knowing what’s lurking in the freezer isn’t such a bad thing – because it makes hiding containers of ice cream easier. :)

But Shhhhh….. let’s keep that secret to ourselves! 

Butter Pecan Ice Cream Vegan and Paleo- Allergy Free Alaska

Along with my Vegan & Paleo Fudge Tracks Ice Cream, this one of my favorite ice cream flavors. Coming next in line would have to be mint chocolate chip and cookies and cream. What’s your favorite flavor of ice cream? 

Course, as with most dairy-free, egg-free ice cream recipes, this Vegan & Paleo “Butter” Pecan Ice Cream will be creamiest when it’s at a soft serve consistency. It’s how I prefer to eat it. If your ice cream has been sitting in the freezer for a while and is hard, simply let it warm up for a while on the counter, maybe 15-30 minutes; or if you’re super impatient like me, you can zap it in the microwave for 15-30 seconds. 

Sheri, this recipe is for you. :) 

All my love.

Vegan and Paleo Butter Pecan Ice Cream from Allergy Free Alaska

Vegan & Paleo “Butter” Pecan Ice Cream
Serves: 1 1/2 quarts
  1. Place the chopped dates, palm sugar, and unsweetened almond milk in a small saucepan and bring to a boil over medium-low heat. Remove from heat and whisk in the sea salt and 1 1/2 tablespoons of vegan butter (or ghee).
  2. Place the saucepan contents in a high speed blender (be very careful it’s hot) and puree on high until smooth.
  3. Add the full fat coconut milk and vanilla extract to the date mixture in the blender. Blend until smooth.
  4. Pour into a mason jar with a lid and refrigerate for 6 to 8 hours or until very cold.
  5. In a 10-12 inch skillet, toast the chopped pecans with the remaining 1 1/2 tablespoons of vegan butter (or ghee) over medium heat until they are golden brown. Spread out on a dinner plate to cool.
  6. Give the chilled custard a quick stir (it may separate in the refrigerator as it chills, this is completely normal) and then pour into an ice cream maker (I recommend this one) and churn according to manufacturer's instructions.
  7. Add the toasted pecans during the last 5 minutes of churning.
  8. Place the ice cream in a freezer safe 1 1/2-2 quart glass storage container (I use the biggest container in this set).
  9. Serve immediately for soft serve, or place in the freezer and freeze for at least 4-6 hours for a firmer texture.
Recipe Notes from Megan
The brand of canned coconut milk you use can make a HUGE difference in the quality and taste of your ice cream. My absolute favorite brand of coconut milk is the Aroy-D brand, which is guar gum and preservative free. I don’t recommend using the Natural Value brand, as often times it’s gritty and will not produce ice cream with a smooth texture.

This recipe is linked to, Marvelous Mondays, Fat Tuesday, Allergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday and Gluten Free Fridays. 

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  1. says

    Oh my this looks amazing! I haven’t had butter pecan ice cream in a long long time but this is a recipe I am going to add to my list to try out this summer.

    • Megan says

      Hi Sarah-
      I know what you mean… it had been years since I had butter pecan ice cream! It was so nice to enjoy it again. I hope you enjoy it too!
      :) Megan

  2. says

    That looks fabulous, Megan! I have always loved butter pecan ice cream, but I actually bought some not that long ago and it was not that great. I think that so many ice creams that were wonderful as we were growing up are not that terrific any more because of the ingredients and processing being used today. What I bought was one of the best choices but, again, I was really disappointed. So I think your ice cream will make everyone happy, not just those who are dairy free and/or vegan. 😉


  3. says

    Wow, this looks and sounds delicious! I’ll definitely have to make this soon; butter pecan is a favourite of mine.

  4. inna says

    I have a coconut allergy. Do you know what I could use in place of the full fat canned coconut milk?

  5. says

    Hi Megan.

    Hey there. I love this recipe so much. Just wondering – I had someone ask me about this – that you are saying it’s vegan but it has ghee in it. Technically I guess this isn’t vegan b/c of that, correct? I know it’s pretty picky but just wondering what you think.

    • Megan says

      Hi Adrienne,
      Ghee is not vegan, but that’s why I list vegan butter as an ingredient first, and then ghee as secondary. I can’t use vegan butter, so I use ghee. It’s all a matter of preference.


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