Vegan Butter Pecan Ice Cream
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.
Servings: 6 -9 Scoops
Calories: 377kcal
Equipment
- 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
- 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
Calories: 377kcal | Carbohydrates: 24g | Protein: 0.003g | Fat: 27g | Sodium: 28mg | Potassium: 0.05mg | Fiber: 0.01g | Sugar: 21g | Calcium: 0.02mg | Iron: 0.01mg
