Vegan Butter Pecan Ice Cream Recipe: A Creamy, Plant-Based Indulgence

Introduction

Indulge in the nostalgic flavors of Butter Pecan Ice Cream with this creamy vegan version. Made with coconut and almond milk, this plant-based treat is rich and satisfying without compromising on flavor. Perfect for anyone looking to enjoy a delicious dessert, this recipe features a decadent butter pecan swirl that will elevate your ice cream experience.

Ingredients

Ice Cream Base:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup almond milk (or plant-based milk of your choice)
  • 3/4 cup coconut cream
  • 1/2 cup pure maple syrup (or agave syrup)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 tablespoon vanilla extract

Butter Pecan Swirl:

  • 1 cup pecans, roughly chopped
  • 2 tablespoons vegan butter (or coconut oil)
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup

Instructions

  1. Toast the Pecans: In a skillet, melt the vegan butter over medium heat. Add chopped pecans, stirring frequently until fragrant. Add brown sugar and maple syrup, cooking until caramelized (about 3-4 minutes). Set aside to cool.
  2. Mix Ice Cream Base: In a large bowl, combine coconut milk, almond milk, and coconut cream until smooth.
  3. Sweeten the Base: Add maple syrup and coconut sugar, whisking until fully combined.
  4. Add Vanilla: Mix in vanilla extract for added flavor.
  5. Prepare Ice Cream Maker: Ensure your ice cream maker is ready, usually requiring the bowl to be frozen for 12-24 hours.
  6. Churn the Ice Cream: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-30 minutes) until it resembles soft serve.
  7. Add Pecan Swirl: Once at soft-serve consistency, fold in the cooled butter pecan mixture. Alternatively, add it during the last few minutes of churning.
  8. Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
  9. Serve: Allow the ice cream to soften at room temperature for a few minutes before scooping. Serve with your favorite toppings like vegan caramel or chocolate chips.
  10. Store: Keep leftovers in an airtight container in the freezer for 1-2 weeks. Let it sit out for 10-15 minutes to soften if too hard.

Customization

Feel free to substitute pecans with other nuts like walnuts or hazelnuts, or add chocolate chips for extra indulgence.

Nutritional Information (per serving, approx. 1/2 cup):

  • Calories: 210
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 0mg
  • Sodium: 45mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 15g
  • Protein: 2g

Helpful Tips

  • Use Full-Fat Coconut Milk: This ensures a creamy texture; avoid light coconut milk.
  • Pre-Chill Your Base: Refrigerate your mixture for 1-2 hours before churning for smoother results.
  • Toast Pecans: Enhances flavor significantly; don’t skip this step.
  • Chill Your Ice Cream Maker Bowl: Freeze for at least 24 hours before use.

With these steps, you’ll create a delicious Vegan Butter Pecan Ice Cream that impresses everyone, from plant-based eaters to dessert lovers alike!

Feel free to adjust any part further or let me know if you need more details!