Vegan Butter Pecan Ice Cream – Creamy, Nutty & Dairy-Free Delight

This Vegan Butter Pecan Ice Cream is everything you love about the classic dessert—creamy, rich, and full of buttery toasted pecans—without any dairy. It’s smooth, indulgent, and perfectly sweet with a subtle caramel-like flavor from toasted nuts and maple syrup. Made with simple plant-based ingredients, it’s the ultimate treat for summer (or anytime you crave something cool and comforting).

Why You’ll Love This Recipe

100% Dairy-Free: Smooth and creamy, no milk or cream needed.
Rich & Nutty Flavor: Toasted pecans add buttery crunch and depth.
Simple Ingredients: All-natural, plant-based staples.
No-Churn Option: Works perfectly with or without an ice cream maker.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened almond milk (or any plant milk)
• ½ cup pure maple syrup or agave nectar
• 2 tsp vanilla extract
• ¼ tsp salt
• ¾ cup chopped pecans
• 2 tbsp vegan butter or coconut oil
• Optional: ½ tsp maple or butter extract for richer flavor

Instructions

1. Toast the Pecans
In a skillet over medium heat, melt vegan butter or coconut oil. Add chopped pecans and toast for 3–4 minutes, stirring often, until fragrant and golden. Set aside to cool.

2. Make the Base
In a blender, combine coconut milk, almond milk, maple syrup, vanilla, salt, and optional extract. Blend until smooth and creamy.

3. Combine & Chill
Stir in half of the toasted pecans, reserving the rest for topping. Pour the mixture into an airtight container or ice cream maker bowl.

4. Freeze or Churn

• Ice Cream Maker: Churn according to manufacturer’s instructions, then fold in remaining pecans. Freeze for 2–3 hours to firm up.
• No-Churn Method: Pour mixture into a loaf pan, cover, and freeze for 4–6 hours. Stir every hour for the first 3 hours to maintain creaminess.

5. Serve
Scoop into bowls or cones and top with reserved toasted pecans. Let sit at room temperature for 5 minutes before scooping for best texture.

Nutritional Information

Calories: 210
Carbohydrates: 14g
Fat: 17g
Protein: 2g
Fiber: 1g

Tips for Success

• Use Full-Fat Coconut Milk: Gives the best creamy texture.
• Toast the Pecans: Enhances the nutty, caramelized flavor.
• Add Swirls: Fold in a drizzle of maple syrup or vegan caramel before freezing for extra decadence.
• Let It Soften Before Serving: A few minutes at room temp makes it perfectly scoopable.

Why This Recipe Works

This ice cream captures all the richness of traditional butter pecan—without dairy or refined ingredients. Toasted pecans bring buttery depth, while the coconut base delivers that irresistible creamy texture. Every scoop tastes luxurious yet light, making it the perfect balance of indulgence and plant-based simplicity.

Vegan Butter Pecan Ice Cream is the perfect treat for anyone who loves creamy, nutty desserts with a wholesome twist. It’s smooth, satisfying, and full of toasted pecan goodness in every bite. Whether you serve it at a summer gathering or enjoy it straight from the freezer on a quiet night in, this dairy-free delight proves that indulgence and simplicity can coexist beautifully.