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Serving: Top scoops with extra toasted pecans or a drizzle of vegan caramel sauce for an extra-special dessert.
Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks. Place a piece of parchment paper directly on the surface of the ice cream before sealing to help prevent ice crystals.
Variations:
Chocolate Twist: Add dairy-free mini chocolate chips to the ice cream base before freezing.
Bourbon Infusion: Add a tablespoon of bourbon to the base for a boozy flavor that also keeps the ice cream slightly softer.
Other Nuts: Swap pecans for toasted walnuts or almonds for a different nutty flavor.
FAQ:
Q: Can I use almond milk instead of coconut milk?
A: For best creaminess, full-fat coconut milk is ideal. Almond milk can be used, but it may result in an icier texture.
Q: Is this recipe refined sugar-free?
A: Yes! It uses pure maple syrup, but you can also use agave or date syrup if preferred.
Q: How long should I freeze the ice cream?
A: About 4–6 hours is usually enough for it to firm up nicely, but overnight freezing gives the best scoopable consistency.
Q: Can I use store-bought vegan butter pecans?
A: Absolutely! If you’re short on time, store-bought roasted pecans work great too — just make sure they're unsweetened and vegan-friendly.
Would you like me to also create a second version that’s no-churn and blender-only, super fast and great for summer?
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