This homemade Vegan Butter Pecan Ice Cream made with a dairy-free custard base is easy to make, rich and creamy. Perfect scoops for ice cream cones. With a flavor that's downright delicious! Made with just 7 ingredients.
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Growing up in Hotlanta, summers always meant going to Baskin Robbins for my mom's favorite ice cream flavor, Butter Pecan. They're not puh-cahns or pee-cans but rather pee-caNs, as we say in the South. And now you can make your very own, just like you remember.
Craving more cold sweet treats? Try our easy to make peaches and cream popsicles, vanilla ice cream and watermelon mint popsicles.
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Why This Recipe Works
- Loaded with pecan flavor. From the buttered pecans and pecan extract.
- Vegan, dairy-free and egg-free; this ice cream is perfect for many with food allergies.
- Super creamy because of the vegan heavy cream.
- Easy to make with only 7 ingredients.
Key Ingredients And Substitutions
- Pecans - the star ingredient, adding crunch and deep nutty flavor. Toast them beforehand for extra depth, flavor, and to help keep them from getting too soft and soggy in the custard base.
- Pecan Extract - Enhances the buttery, nutty flavor profile. Vanilla extract can work if you're not wanting to make or buy artificial flavorings or extract.
- Vegan Butter - Provides the signature buttery richness. High-quality options like Earth Balance, Country Crock’s Plant Based Butter or Miyoko’s are recommended.
- Vegan Heavy Cream - Forms the creamy base, giving the ice cream its rich texture. We like Country Crock but Silk and Trader Joe's alternatives will work too.
- Powdered Sugar - Sweetens the ice cream and lessens ice crystals.
- Sweetened Condensed Oat Milk - Adds richness and sweetness while keeping the mixture creamy.
- Cornstarch - Acts as a stabilizer and thickener, ensuring the ice cream remains smooth and scoopable.
- Vodka - Lowers the freezing point to prevent the ice cream from freezing too hard. Clear, flavorless vodka works best, or use food-grade glycerin as an alcohol-free substitute.
- Salt - Helps balance the sweetness and enhances the vanilla and pecan flavors.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Equipment
An Ice Cream Maker
We tested this recipe with a standard 2 quart Cuisinart ice cream maker with an insulated bowl and with a Whynter 2 quart automatic ice cream maker with built-in compressor. The Whynter is an investment but totally worth it; in our opinion, especially if you're an ice cream lover like us. This is definitely not a paid or sponsored article. But with a machine with a build-in compressor you don’t have to struggle with the bowl hogging up freezer space, forgetting to have it in the freezer for 48 hours or the bowl not getting cold enough. It can also make yogurt. We got ours on Amazon in October for $230, but we've seen them as high as $420.
Step By Step Instructions
Prep
If using a machine with insulated bowl make sure to freeze at least 48 hours before for best results. It must be completely frozen in order for the ice cream to set up.
STEP 1. For the Butter Pecans
Toast 1 cup of chopped pecans for nutty flavor and added crunch. Melt butter in a pan over medium heat. Add pecans and ½ teaspoon salt, stir. Toast for about 5 to 8 minutes, stirring often and lower the heat as needed so the nuts don’t burn. Set the pecans aside to cool.
STEP 2. Prepare the Ice Cream Base
In a large bowl, use a hand mixer on low speed or whisk. Combine the vegan heavy cream, powdered sugar, and mix until the sugar is dissolved. Because this is a no-egg, non-dairy, recipe you will not need to heat the custard ice cream base.
STEP 3.
Add the entire container of sweetened condensed oat milk, vanilla and pecan extract and 2 teaspoons of vodka. Mix until smooth and creamy.
STEP 4. Churn the ice cream
Note: You will add chopped pecans in next step.
For machine with insulated bowl:
Place vegan custard in the refrigerator for 1 to 2 hours, or overnight. To help the mixture thicken. Follow your machine directions, but in general you will pour the mixture into the frozen freezer bowl. Turn on the ice cream machine and let it mix until the ice cream has thickened. The ice cream will have a soft, creamy texture.
For machines with automatic compressors like the Whynter:
Immediately pour the mixture into the ice cream maker. Turn unit on, set mode to ice cream then start it. It will churn for one hour.
STEP 5. Incorporate the Pecans
After about twenty minutes of the ice cream churning add the chopped buttered pecans. Let the pecans mix in completely.
STEP 6. Freeze to Set
With a silicone spatula scoop the churned ice cream mixture into a 2 quart freezer-safe container with a lid. Press a piece of parchment paper onto the surface to prevent ice crystals. Cover with lid. Freeze for at least 6 hours or overnight, until firm.
Expert Tips
- Please note: for 4 or 6 quart machines, you can double or triple the recipe. This recipe uses a machine that is 2 quarts you’ll need to make two separate batches so your machine doesn’t overflow or become unable to mix the mixture if you make a larger batch.
Storing Instructions
To Freeze. Store in an airtight container in the freezer for up to 1 month.
What To Serve With Butter Pecan Ice Cream
These are all, over the top suggestions we wouldn't recommend everyday but for the holidays or those super special occasions, why not?
- Vegan Dulce De Leche Or Vegan Caramel Sauce
- Homemade Vegan Whipped Cream or Chantilly Cream
- What's better than your favorite treat topped with a scoop of ice cream? If your feeling a little decadent then why not a little Peach Cobbler a La Mode.
Did you try this recipe or any other recipe on the site? Please leave a ⭐️ rating below and share it on Instagram and Pinterest! We’d love hearing from you!
📖 Recipe
Vegan Butter Pecan Ice Cream
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- Ice Cream Machine - we use a Whynter ice machine
Ingredients
Vegan Custard Ice Cream Mixture
- 16.9 ounces Vegan Heavy Whipping Cream
- 11.25 ounces Sweetened Condensed Oat Milk - one can
- ¼ cup Powdered sugar was Granulated sugar
- 1 teaspoon Cornstarch
- 2 teaspoons Vodka
- 1 tablespoon Pecan Extract
- 1 tablespoon Vanilla Extract
Butter Pecan Mixture
- 1 cup Pecan - chopped
- 2 teaspoon Vegan butter
- ½ teaspoon Salt
Instructions
Prep
- If using a machine with insulated bowl make sure to freeze at least 48 hours before for best results. It must be completely frozen in order for the ice cream to set up.
For the Butter Pecans
- Toast 1 cup of chopped pecans for nutty flavor and added crunch. Melt butter in a skillet over medium heat. Add pecans and ½ teaspoon salt, stir. Toast for about 5 to 8 minutes, stirring often and lowering the heat as needed so the nuts don’t burn. Set the pecans aside to cool.
Prepare the Ice Cream Base
- In a large bowl, use a hand mixer on low speed or whisk. Combine the vegan heavy cream, powdered sugar, mix until the sugar is dissolved. Because this is a no-egg non-dairy recipe you will not need to heat the custard ice cream base.
- Add the entire container of sweetened condensed oat milk, vanilla and pecan extract and 2 teaspoons of vodka. Mix until smooth and creamy.
Churn the Ice Cream
- You will add chopped pecans in next step.
- For machine with insulated bowl:Place vegan custard in the refrigerator for 1 to 2 hours, or overnight. To help the mixture thicken. Follow your machine directions but in general you will pour the mixture into the frozen freezer bowl. Turn on the ice cream machine; and let it mix until the ice cream has thickened. The ice cream will have a soft, creamy texture.
- For machines with automatic compressor like the Whynter:Pour the mixture into the ice cream maker. Turn unit on, set mode to ice cream then start it will churn for one hour.
Add the Pecan
- After about twenty minutes of the ice cream churning add the chopped buttered pecans. Let mix in completely.
Freeze to Set
- With a silicone spatula scoop the churned ice cream mixture into a 2 quart freezer-safe container with lid. Press a piece of parchment paper onto the surface to prevent ice crystals. Cover with lid. Freeze for at least 6 hours or overnight, until firm.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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