Name: Dairy Free Butter Pecan Ice Cream
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 1 1/4 cups Pecan Halves, Roughly Chopped; 3 tbsp Vegan Butter; 2 tbsp Brown Sugar; 1/4 tsp Salt; 2 cans Coconut Cream, Chilled Overnight (13.5 oz each); 1 can Sweetened Condensed Coconut Milk (11.25 oz); 3 tbsp Brown Sugar; 2 tsp Vanilla Extract; 1/4 tsp Salt

Butter pecan is one of those classic ice cream flavors that never really goes out of style. Today I will show you how to make a dairy free version at home.

The secret here is the buttered pecans. You toast them in a skillet with a little vegan butter and brown sugar until they turn glossy and smell amazing.

For the base, I use coconut cream and sweetened condensed coconut milk instead of regular dairy. This keeps the whole thing dairy free while still staying rich and creamy.

If you or someone in your family can’t have dairy, this is a great way to enjoy a favorite treat without missing out.

It does need some time in the freezer, but the actual work is simple and quick. Let me walk you through it.

Why This Recipe Is a Keeper

Creamy and Smooth – Whipped coconut cream creates a luxuriously soft texture that scoops beautifully after a short rest.

Toasted Pecan Flavor – Vegan butter, brown sugar, and salt turn pecans fragrant, glossy, and deeply satisfying.

Sweet Balanced Taste – Vanilla and salt balance coconut and caramel-like brown sugar for a smooth, inviting flavor.

No Ice Cream Maker – This simple freezer recipe delivers homemade ice cream without requiring an ice cream machine.

Here’s What You’ll Need

For the Buttered Pecans

1 1/4 cups Pecan Halves, Roughly Chopped
3 tbsp Vegan Butter
2 tbsp Brown Sugar
1/4 tsp Salt

For the Ice Cream Base

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
3 tbsp Brown Sugar
2 tsp Vanilla Extract
1/4 tsp Salt

How to Make It

Step 1

Melt the vegan butter in a skillet over medium heat, then add the pecans, brown sugar and salt. Toast for 3-4 minutes, stirring constantly, until fragrant and glossy.

Step 2

Spread the pecans on parchment paper to cool completely and reserve any melted butter left in the skillet.

Step 3

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 4

Whisk the sweetened condensed coconut milk with the brown sugar, vanilla, salt and the reserved toasty butter, then fold it into the whipped coconut cream.

Step 5

Fold in the cooled pecans, reserving a small handful for the top.

Step 6

Transfer to a 9×5 inch loaf pan, scatter the reserved pecans on top, cover and freeze for at least 6 hours.

Step 7

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill the Coconut Cream Well

Chill the coconut cream cans overnight, and do not shake them before opening. The cold temperature helps the thick cream separate from the watery liquid.

Scoop only the firm cream into the bowl. If the cream still looks soft, chill it longer so it can whip into a fuller, creamier base.

Toast the Pecans Carefully

Keep the skillet over medium heat and stir the pecans constantly while they cook with the vegan butter, brown sugar, and salt. They are ready when they smell nutty and look lightly glossy.

Take them off the heat as soon as they are fragrant. Pecans continue cooking in the hot skillet, so leaving them there can make them taste too dark.

Cool the Pecans Completely

Spread the buttered pecans in a single layer on parchment paper so the heat can escape quickly. Let them cool completely before adding them to the coconut cream.

Warm pecans can soften the whipped coconut cream and make the ice cream less airy. Cooling them also helps the pieces stay crisp after freezing.

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