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!
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.
- 1/2 cup chopped dates, packed
- 1/4 cup coconut sugar
- 1/2 cup unsweetened almond milk or coconut milk beverage
- Pinch of sea salt
- 3 tablespoons vegan butter (or ghee for non vegan), divided
- 2 3/4 cups full fat canned coconut milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Place the chopped dates, coconut 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).
- Place the saucepan contents in a high speed blender (be very careful it’s hot) and puree on high until smooth.
- Add the full fat coconut milk and vanilla extract to the date mixture in the blender. Blend until smooth.
- Pour into a mason jar with a lid and refrigerate for 6 to 8 hours or until very cold.
- 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.
- 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.
- Add the toasted pecans during the last 5 minutes of churning.
- Place the ice cream in a freezer safe 1 1/2-2 quart glass storage container (I use the biggest container in this set).
- Serve immediately for soft serve, or place in the freezer and freeze for at least 4-6 hours for a firmer texture.
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.
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This recipe is linked to, Marvelous Mondays, Fat Tuesday, Allergy Free Wednesday, Gluten 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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