Vegan Butter Pecan Ice Cream
My favorite ice cream flavor is Butter Pecan. I love the rich taste of toasted pecans and vanilla. The past few weekends I’ve been working on a Vegan Butter Pecan Ice Cream. This recipe is very simple but delivers a tasty and delicious treat. I hope you enjoy!
INGREDIENTS
Prep Time: 20 minutes
Chill Time: may vary depending on technique
Ice Cream Maker Time: about 25 minutes
Makes: 1 quart (4 cups)
2 13.5-oz. cans full fat coconut milk
½ cup coconut palm sugar (more or less to taste)
1 vanilla bean, split lengthwise
2 tbsp vegan butter
½ tsp salt
1 tbsp vegan butter
1 cup pecans, roughly chopped
1 tbsp gluten-free vodka, optional
INSTRUCTIONS
Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely.
Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely.
Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan.
Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer's instructions. The last 5 minutes drop in the remaining pecans. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.