Dairy Free Butter Pecan Ice Cream
This creamy frozen dessert offers a smooth texture and cozy flavor, making it a delightful treat for any occasion.
Equipment
- skillet
- electric mixer
- 9x5-inch loaf pan
Ingredients
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 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
Instructions
- 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.
- Spread the pecans on parchment paper to cool completely and reserve any melted butter left in the skillet.
- 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.
- 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.
- Fold in the cooled pecans, reserving a small handful for the top.
- Transfer to a 9x5 inch loaf pan, scatter the reserved pecans on top, cover and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 577kcalCarbohydrates: 32gProtein: 5gFat: 47g