If you’re craving a rich, creamy dessert that’s entirely plant-based, look no further than this Vegan Butter Pecan Ice Cream. Combining the deep, toasted flavor of pecans with a luscious, dairy-free base, this homemade ice cream is sure to satisfy your sweet tooth. It’s perfect for those warm days or whenever you desire a sweet, satisfying dessert.
Why You’ll Love This Recipe
This Vegan Butter Pecan Ice Cream offers a delightful combination of flavors and textures. The creamy base, derived from full-fat coconut milk, provides a rich and smooth texture that rivals traditional dairy ice creams. The toasted pecans add a satisfying crunch and a deep, nutty flavor that complements the sweetness of the ice cream. Plus, this recipe is entirely plant-based, making it suitable for vegans and those with dairy sensitivities.
Ingredients
To create this delectable treat, you’ll need the following ingredients:
- Pecans: One cup of raw pecan halves or pieces.
- Vegan Butter: Two tablespoons of high-quality vegan butter, such as Earth Balance or Miyoko’s.
- Full-Fat Coconut Milk: Two cans (13.5 ounces each) of full-fat coconut milk.
- Sweetener: Half a cup of pure maple syrup or agave nectar.
- Brown Sugar: Half a cup of coconut sugar or brown sugar.
- Vanilla Extract: One tablespoon for a rich flavor.
- Cornstarch: Two tablespoons to help thicken the mixture.
- Salt: A pinch to enhance the flavors.
Preparation Time
- Active Preparation: 30 minutes
- Chilling Time: At least 4 hours (preferably overnight)
- Churning Time: 20-30 minutes
- Total Time: Approximately 5 hours (including chilling and churning)
Servings
This recipe yields about 1.5 quarts of ice cream, which serves approximately 6-8 people.
Instructions
- Toast the Pecans: In a skillet over medium heat, melt the vegan butter. Add the pecans and a pinch of salt, stirring frequently. Cook for about 3 minutes, or until the pecans are fragrant and lightly toasted. Be careful not to burn them. Once done, remove from heat and let them cool.
- Prepare the Ice Cream Base: In a medium saucepan, combine the full-fat coconut milk, maple syrup (or agave nectar), brown sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Thicken the Mixture: In a small bowl, mix the cornstarch with a few tablespoons of the hot liquid to create a slurry. Pour this slurry back into the saucepan, stirring continuously. Continue to cook for a few more minutes until the mixture thickens slightly and coats the back of a spoon.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
- Chill the Mixture: Once cooled, cover the mixture and refrigerate it for at least 4 hours, preferably overnight. Chilling ensures a smoother texture in the final product.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. During the last few minutes of churning, add the toasted pecans to incorporate them evenly.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container. Smooth the top, cover, and freeze for at least 4 hours or until firm.
- Serve: Once the ice cream is firm, scoop it into bowls or cones and enjoy your homemade Vegan Butter Pecan Ice Cream.
Related post: French Toast Waffles: The Ultimate Breakfast Mashup You’ll Crave Every Morning.
Tips for Success
- Coconut Milk: Ensure you’re using full-fat coconut milk for a creamier texture. Light coconut milk may result in an icy consistency.
- Sweeteners: Adjust the sweetness to your preference. Maple syrup adds a subtle flavor, while agave nectar is milder.
- Storage: Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of parchment paper directly on the surface before sealing.
Conclusion
Making your own Vegan Butter Pecan Ice Cream at home is a rewarding experience that yields a delicious, dairy-free dessert. With its creamy texture and rich, nutty flavor, this ice cream is sure to become a favorite. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe offers a delightful treat that’s both satisfying and easy to make.