Vegan Butter Pecan Ice Cream
User Reviews
5
Vegan Butter Pecan Ice Cream
Description
The recipe starts by dry-toasting pecans or toasting them in vegan butter, depending on preference, ensuring a fragrant nutty flavor. Rolled oats cook in one cup of non-dairy milk until soft, then cool before blending with soaked cashews, the rest of the milk, maple syrup, coconut sugar, and vanilla extract. Matcha green tea powder is not included, keeping the ice cream’s flavor focused on pecans and maple. This base is blended to a smooth consistency before chilling thoroughly to prepare for churning.
Churn the mixture in an ice cream maker and freeze for 3 to 4 hours to achieve a scoopable firmness. Optional bourbon can be added to keep the ice cream from freezing too hard. The texture is creamy and nutty with a subtle caramel sweetness from maple and coconut sugars, highlighting the pecans’ toasted character.
Serve the ice cream on its own or paired with fruit or vegan desserts. Store leftovers in an airtight container for up to one week, and let soften about 15 minutes before serving for better scoopability.
Ingredients
- 1 ¼ cup pecans raw
- 1 tablespoon vegan butter If using, reduce salt listed below to ¼ tsp, or butter-flavored coconut oil, optional, see Notes
- 3 cups unsweetened non-dairy milk such as oat or soy
- ¼ cup rolled oats Certified gluten-free, if needed.
- ½ cup cashew nuts Sub ⅓ cup coconut cream, if desired, raw
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- ¼ cup coconut sugar substitute brown or cane sugar if desired
- ½ teaspoon sea salt fine, use ¼ teaspoon if including butter
- 1 to 2 tablespoons bourbon optional
Instructions
Plan/prep:
- If using an ice cream maker with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
Make the ice cream:
- Preheat a skillet or medium/large sauce pan over medium heat. Add butter, if using, and pecans. Stirring frequently, cook for about 5 minutes or until toasted and fragrant. Reduce heat if necessary so nuts don't burn. Transfer to a plate to cool.
- Return pan to the stove and add 1 cup of milk and the rolled oats. Bring to a simmer and cook until soft, about 10 minutes. Immediately transfer to a bowl or plate to cool.
- In a blender combine the remaining 2 cups of milk, cashews, and ½ cup of the toasted pecans. Blend on high until completely smooth, about 1 minute. Add the cooled oatmeal, vanilla, maple syrup, sugar, salt, and bourbon, if using. Blend again until smooth and oats are fully broken down. Taste and add another 1 to 2 tablespoons sugar, if desired. Refrigerate until cold, or transfer to a container and place in freezer for about 30 minutes to speed up the process.
- Roughly chop the remaining ¾ cup toasted pecans, and set aside.
- Churn the mixture according the instructions for your ice cream maker. After churning, the ice cream will be softer than a typical soft serve consistency. Fold in the chopped pecans. For a firmer, scoopable consistency, transfer ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours.
- Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right out of the freezer. It's important to let the ice cream soften at room temperature for about 15 minutes before serving.
Notes
- To toast pecans, dry-toast them in a skillet or use vegan butter for extra richness; both methods yield good flavor.
- Bourbon can be added to improve texture by preventing hard freezing, but it is optional and does not strongly influence flavor.
- Store the ice cream in an airtight container in the freezer and consume within one week for best taste and texture.
- Allow the ice cream to soften at room temperature for about 15 minutes before scooping to improve creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 198mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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