A rich, creamy, dairy-free ice cream made with homemade pecan butter, coconut milk, and a touch of vanilla. This recipe yields about 1 quart (1 liter) of ice cream.

⏱️ Time

• Prep: 20 minutes
• Chilling: 4–6 hours
• Churning: 20–30 minutes
• Freezing: 2–4 hours

🥄 Ingredients

🌰 For the Pecan Butter

• 2 cups (220 g) raw pecans
• 1 tablespoon maple syrup
• ¼ teaspoon sea salt

🍦 For the Ice Cream Base

• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
• ½ cup (120 g) pecan butter (from above)
• ½ cup (120 ml) maple syrup
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• 2 tablespoons cornstarch
• 3 tablespoons plant milk (for mixing with cornstarch)

✨ Optional Mix-Ins

• ½ cup toasted pecan pieces
• ¼ cup vegan chocolate chips
• 2 tablespoons caramelized pecan bits

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🌰 Step 1: Make the Pecan Butter

1. Preheat oven to 350°F (175°C).
2. Spread pecans on a baking sheet.
3. Toast for 8–10 minutes until fragrant.
4. Cool completely.

💡 Toasting deepens the nutty flavor.

5. Transfer pecans to a food processor.
6. Process for:
   • 1 minute: coarse crumbs
   • 3–4 minutes: thick paste
   • 5–7 minutes: smooth butter
7. Add maple syrup and salt.
8. Blend until silky smooth.

🥄 Set aside ½ cup for the ice cream.

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🍦 Step 2: Prepare the Ice Cream Base

1. In a medium saucepan combine:
   • Coconut milk
   • Maple syrup
   • Salt
2. Heat over medium heat.
3. Stir frequently until warm but not boiling.

Make a Slurry

1. In a small bowl whisk:
   • Cornstarch
   • Plant milk
2. Mix until completely smooth.
3. Slowly pour into the warm coconut mixture while whisking continuously.
4. Cook for 3–5 minutes.

The mixture should lightly thicken and coat the back of a spoon.

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🌰 Step 3: Add the Pecan Butter

1. Add:
   • ½ cup pecan butter
   • Vanilla extract
2. Whisk thoroughly until smooth.
3. Continue cooking for another 1–2 minutes.

The mixture should be creamy and uniform.

✨ Taste and add extra maple syrup if you’d like it sweeter.

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❄️ Step 4: Chill the Base

1. Remove from heat.
2. Pour into a bowl.
3. Cover with plastic wrap touching the surface.
4. Refrigerate for 4–6 hours or overnight.

🥶 A thoroughly chilled base churns into a creamier ice cream.

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🍨 Step 5: Churn

1. Pour chilled mixture into your ice cream maker.
2. Churn according to the manufacturer’s instructions.

Usually this takes 20–30 minutes.

The texture should resemble soft-serve ice cream.

Add Mix-Ins

During the last 2 minutes of churning add:

• Toasted pecans 🌰
• Vegan chocolate chips 🍫

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❄️ Step 6: Freeze

1. Transfer to a freezer-safe container.
2. Smooth the surface.
3. Cover tightly.
4. Freeze for 2–4 hours.

For best texture, remove from freezer 5–10 minutes before serving.

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🍯 Optional Maple-Pecan Swirl

Mix:

• 2 tablespoons pecan butter 🌰
• 2 tablespoons maple syrup 🍁

Layer this between scoops of freshly churned ice cream before freezing.

This creates beautiful ribbons of sweet pecan flavor throughout the ice cream.

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🍽️ Serving Ideas

Top with:

• 🌰 Toasted pecans
• 🍫 Vegan chocolate shavings
• 🍁 Maple syrup drizzle
• 🍌 Sliced bananas
• 🫐 Fresh berries
• 🥥 Toasted coconut flakes

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🌟 Chef’s Tips

✅ Use full-fat coconut milk for maximum creaminess.

✅ Chill your ice cream container in advance.

✅ Toast pecans carefully—burnt pecans can make the butter bitter.

✅ For extra richness, add 2 tablespoons of refined coconut oil to the base.

✅ Store in an airtight container for up to 2 weeks.