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In a skillet over medium heat, melt the vegan butter. Add the pecans and toast them for 3–5 minutes, stirring frequently. Drizzle with 1 tablespoon of maple syrup, stir to coat, and cook for 1 minute longer. Remove from heat and let cool completely.
Prepare the Ice Cream Base:
Open the chilled coconut milk cans and scoop out the solid cream into a large mixing bowl (reserve the liquid for smoothies or another use). Add the maple syrup, vanilla extract, and sea salt. Using an electric mixer or a whisk, beat until the mixture is smooth and creamy.
Fold in Pecans:
Once the pecans have cooled, chop them roughly and gently fold most of them into the coconut milk mixture, reserving a handful for topping.
Freeze:
Pour the mixture into a freezer-safe container. Sprinkle the remaining pecans on top. Cover with a lid or plastic wrap and freeze for 4–6 hours or until firm.
Serve:
Allow the ice cream to sit at room temperature for about 5–10 minutes before scooping for easier serving.
Serving and Storage Tips:
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