Vegan Butter Pecan Ice Cream

This vegan butter pecan ice cream is made with a creamy vanilla base studded with toasted pecans and infused with buttery brown sugar taste. It is wealthy, nutty, and full of traditional butter pecan taste in each scoop.

What was your favourite ice cream taste rising up? Based mostly on my extremely scientific analysis performed on my Facebook page, there is a good likelihood it was butter pecan. Now, I will be completely sincere: it wasn’t mine. Not as a result of it is not good! I used to be only a sucker for chocolate as a child (hold in there in the event you had been too). However I dutifully started working with my ice cream maker, and now I get what all of the fuss is about. This vegan butter pecan ice cream is delicious!

Soar to:

I do not know why I ever doubted it. In spite of everything, I am already an enormous fan of pecan desserts like vegan pecan pie and vegan pecan shortbread. However this ice cream is perhaps the final word pecan deal with, with its wealthy vanilla base, buttery taste, toasted pecans, and trace of brown sugar. Take into account me formally on group butter pecan.

You will have an ice cream maker for this one, so gear up and prepare to swoon!

Components You will Want

Under you will discover a record of elements on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the publish to see the complete recipe, together with the quantity of every ingredient.

Non-dairy milk. Use a wide range of milk you’d usually use for consuming. Almond, soy, and cashew are all nice choices. My guide to dairy-free milk might help in the event you want some steerage.
Cornstarch. Butter pecan ice cream is commonly made custard type, that means with eggs. Cornstarch is one in all my favourite vegan egg substitutes for baking, and it simply occurs to work nice in custard-style ice lotions as effectively, similar to this one!
Vegan butter. Search for manufacturers like Earth Stability and Miyoko’s within the refrigerated part, close to the common butter.
Pecans.
Brown sugar. Use natural brown sugar, since standard brown sugar is commonly processed utilizing animal bone char.
Coconut cream. That is bought in cans, close to the coconut milk on the retailer.
Sugar. This additionally ought to be natural.
Corn syrup. This helps not solely sweeten your vegan ice cream, but additionally prevents it from getting too exhausting within the freezer.
Rum. Or one other liquor. That is non-obligatory, nevertheless it’s one other ingredient that retains the ice cream scoopable and never rock strong.
Vanilla extract.

How It is Made

Under is an in depth photograph tutorial on tips on how to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Step 1: Make the cornstarch slurry. Begin by stirring your cornstarch into your chilled non-dairy milk till the cornstarch totally dissolves. That is your thickener. Set it apart for now.

Chopped pecans and butter cooking in a pot with wooden spoon.

Step 2: Toast the pecans. Soften a little bit of vegan butter in a pot, then add chopped pecans. Toast them for a couple of minutes, stirring steadily, till they begin to darken and provides off a nutty aroma. Take them out of the pot and transfer them to a plate.

Brown sugar and vegan butter cooking in a pot with wire whisk.

Step 3: Cook dinner the brown sugar and butter. Add some extra vegan butter to the pot, in addition to your brown sugar and salt. Cook dinner the combination at a low simmer for a couple of minutes.

Hand whisking vegan ice cream base in a saucepan.

Steps 4 & 5: Cook dinner the bottom. Whisk in your coconut cream, sugar, and corn syrup, adopted by the cornstarch slurry. Warmth the combination to a simmer whereas whisking steadily, then let it prepare dinner for a few minute extra. It’s going to thicken only a bit.

Step 6: Let it cool. Your ice cream base wants to chill fully earlier than churning. I like to put the pot in a cool water tub, however that is non-obligatory. Both method, be sure that to present it a whisk often to forestall it from forming a pores and skin.

Vegan Butter Pecan Ice Cream churning in an ice cream maker.

Steps 7 & 8: Churn. As soon as your vegan ice cream base is cool, whisk within the rum (if utilizing), then switch the combination to your ice cream maker and churn it in response to the producer’s instructions. It’s going to take about 25 minutes to achieve a consistency much like soft-serve. At this level, you’ll be able to add the pecans and churn for 3 extra minutes to combine them in.

Container of Vegan Butter Pecan Ice Cream with ice cream scoop.

Steps 9 & 10: Pack, freeze, and serve. Switch the ice cream to storage containers and freeze it till totally frozen. You will then wish to let it sit out for a couple of minutes earlier than scooping — do-it-yourself vegan ice cream can freeze a bit firmer than standard stuff and wishes a while to melt.

Regularly Requested Questions

Is that this recipe gluten-free?

Sure! The recipe contains no gluten-containing elements.

Can I exploit the ice cream base to create different flavors?

Completely! You’ll be able to omit the pecans, and even omit the brown sugar butter combine for a terrific fundamental vanilla ice cream. Get pleasure from it by itself, or combine in nuts, vegan marshmallows, chocolate chips, peanut butter, or no matter you like in your ice cream.

Can I eat this straight from the ice cream maker?

Yup! It’s going to be a lot softer, however in the event you’re a fan of soppy serve ice cream, then go for it!

How lengthy will my vegan butter pecan ice cream maintain within the freezer?

For the most effective taste and texture, I like to recommend having fun with it inside two to a few weeks of churning.

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Recipe

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Prep Time 30

Cook dinner Time 10

Freeze time 4

Complete Time 4 40

Components

2 cups unflavored and unsweetened non-dairy milk, chilled
3 tablespoons cornstarch
5 tablespoons vegan butter, divided
1 ¼ cups chopped shelled pecans
2 tablespoons natural brown sugar
½ teaspoon salt
2 (14 ounce/397 gram) cans coconut cream
¾ cup natural granulated sugar
¼ cup corn syrup
1 ½ tablespoons rum, or one other liquor (non-obligatory, helps maintain the ice cream scoopable)
1 tablespoon vanilla extract

Directions

Whisk the chilled non-dairy milk and the cornstarch collectively in a small bowl or container. Set it apart.
Soften one tablespoon of the vegan butter in a medium pot over medium warmth, then add the pecans. Toast the pecans within the butter for 3 to 4 minutes, stirring steadily to keep away from burning, till they’ve darkened barely and scent nutty. Take away the pecans from the pot and switch them to a plate.
Add the remaining 4 tablespoons of vegan butter to the pot, together with the brown sugar and salt. Stir and warmth the butter and brown sugar till they soften, then come to a low simmer. Cut back the warmth to low and let the combination simmer for 3 minutes, stirring continuously.
Whisk the coconut cream, sugar, and corn syrup into the pot with the brown sugar combination. Give the cornstarch combination a fast stir to distribute any cornstarch that has settled, then add that to the pot as effectively. Increase the warmth and convey the combination to a simmer whereas whisking steadily. You may even see some bits of caramelized brown sugar within the combine — they’ll dissolve ultimately.
As soon as the combination involves a simmer, let it prepare dinner for a few minute longer, simply till thickened barely. Take away the pot from warmth and whisk within the vanilla.
Let the combination cool fully, giving it an occasional whisk to forestall a pores and skin from forming (Be aware 1).
Whisk within the rum, then switch the combination to your ice cream maker and churn in response to the producer’s instructions till creamy and partially frozen, however not but strong, about 25 minutes. You need the consistency to be much like delicate serve.
Add the toasted pecans and churn about 3 minutes longer, till evenly distributed.
Switch the ice cream to containers and freeze till totally set.
Let the ice cream sit out for 10 to fifteen minutes earlier than scooping, or heat it up for just a few seconds within the microwave (Be aware 2).

Notes

You’ll be able to place the pot in a chilly water tub to hurry up cooling, if desired.
Selfmade vegan ice cream will usually be firmer than store-bought, as a result of lack of components. Plan forward so you will have loads of time for it to achieve an simply scoopable state.
This recipe makes about 1 ½ quarts of ice cream.