Vegan & Paleo "Butter" Pecan Ice Cream (2024)

Jun 25, 2014 · 30 Comments

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I have such a treat for you today! Fresh chopped pecans toasted golden in "butter," combined with rich and sweet dairy-free vanilla ice cream. Yep, that can only mean one thing: I made Vegan & Paleo "Butter" Pecan Ice Cream. I promise you, this recipe is going to make you want to forget your dinner plans and eat dessert first. And then hoard the rest of the container selfishly for yourself. Sometimes not knowing what's lurking in the freezer isn't such a bad thing - because it makes hiding containers of ice cream easier. 🙂

But Shhhhh..... let's keep that secret to ourselves!

Along with my , this one of my favorite ice cream flavors. Coming next in line would have to be mint chocolate chip and cookies and cream. What's your favorite flavor of ice cream?

Course, as with most dairy-free, egg-free ice cream recipes, this Vegan & Paleo "Butter" PecanIce Cream will be creamiest when it’s at a soft serve consistency. It’s how I prefer to eat it. If your ice cream has been sitting in the freezer for a while and is hard, simply let it warm up for a while on the counter, maybe 15-30 minutes; or if you’re super impatient like me, you can zap it in the microwave for 15-30 seconds.

Sheri, this recipe is for you. 🙂

All my love.
xoxo,
Megan

Contents show

Vegan & Paleo “Butter” Pecan Ice Cream

Yield: 1 ½ quarts

Ingredients

½ cup chopped dates, packed
¼ cup coconut sugar
½ cup unsweetened almond milk or coconut milk beverage
Pinch of sea salt
3 tablespoons vegan butter (or ghee for non vegan), divided
2 ¾ cups full fat canned coconut milk
1 teaspoon vanilla extract
¾ cup chopped pecans

Instructions

Place the chopped dates, coconut sugar, and unsweetened almond milk in a small saucepan and bring to a boil over medium-low heat. Remove from heat and whisk in the sea salt and 1 ½ tablespoons of vegan butter (or ghee).
Place the saucepan contents in a high speed blender (be very careful it’s hot) and puree on high until smooth.
Add the full fat coconut milk and vanilla extract to the date mixture in the blender. Blend until smooth.
Pour into a mason jar with a lid and refrigerate for 6 to 8 hours or until very cold.
In a 10-12 inch skillet, toast the chopped pecans with the remaining 1 ½ tablespoons of vegan butter (or ghee) over medium heat until they are golden brown. Spread out on a dinner plate to cool.
Give the chilled custard a quick stir (it may separate in the refrigerator as it chills, this is completely normal) and then pour into an ice cream maker (I recommend this one) and churn according to manufacturer's instructions.
Add the toasted pecans during the last 5 minutes of churning.
Place the ice cream in a freezer safe 1 ½-2 quart glass storage container (I use the biggest container in this set).
Serve immediately for soft serve, or place in the freezer and freeze for at least 4-6 hours for a firmer texture.

Notes

The brand of canned coconut milk you use can make a HUGE difference in the quality and taste of your ice cream. My absolute favorite brand of coconut milk is the Aroy-D brand, which is guar gum and preservative free. I don’t recommend using the Natural Value brand, as often times it’s gritty and will not produce ice cream with a smooth texture.

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Reader Interactions

Comments

Sarah Pie says
June 25, 2014 at 6:11 pm
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Oh my this looks amazing! I haven't had butter pecan ice cream in a long long time but this is a recipe I am going to add to my list to try out this summer.
Reply
- Megan says
  June 25, 2014 at 7:02 pm
  
  Hi Sarah-
  I know what you mean... it had been years since I had butter pecan ice cream! It was so nice to enjoy it again. I hope you enjoy it too!
  🙂 Megan
  Reply
Cassidy @ Cassidy's Craveable Creations says
June 26, 2014 at 5:05 am

Oooohhhhh this looks SO yummy, I can't wait to make it!
Reply
mummy tries says
June 26, 2014 at 5:06 am

Holy moly this sounds utterly incredible 🙂
Reply
Shirley @ gfe & All Gluten-Free Desserts says
June 26, 2014 at 5:49 am

That looks fabulous, Megan! I have always loved butter pecan ice cream, but I actually bought some not that long ago and it was not that great. I think that so many ice creams that were wonderful as we were growing up are not that terrific any more because of the ingredients and processing being used today. What I bought was one of the best choices but, again, I was really disappointed. So I think your ice cream will make everyone happy, not just those who are dairy free and/or vegan. 😉
xo,
Shirley
Reply
Kate @Eat Recycle Repeat says
June 30, 2014 at 4:55 am

oooo this looks amazing! I have a soft spot for butter pecan ice cream 🙂
Reply
Kelly // The Pretty Bee: Cooking & Creating says
July 01, 2014 at 5:03 am

This looks so good! My husband loves butter pecan ice cream.
Reply
cheryl harris says
July 02, 2014 at 9:01 am

Hi Megan,
This looks beautiful. I just got an ice cream maker so it's perfect to explore!
Reply
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Jen says
July 02, 2014 at 4:30 pm

Wow, this looks and sounds delicious! I'll definitely have to make this soon; butter pecan is a favourite of mine.
Reply
inna says
July 04, 2014 at 1:03 pm

Hi,
I have a coconut allergy. Do you know what I could use in place of the full fat canned coconut milk?
Reply
- Megan says
  July 09, 2014 at 9:30 am
  
  Hi Inna,
  Maybe cashew cream? But I haven't tried it myself. I'm afraid you'd have to do a bit of experimenting.
  Megan
  Reply
  - Inna says
    July 17, 2014 at 8:12 am
    
    Thanks!
    Reply
    - Jay Anderson says
      February 16, 2018 at 10:07 pm
      
      cashew cream is harder on the body because it is full of lectins.
      Reply
- Jay Anderson says
  February 16, 2018 at 10:03 pm
  
  goat or almond milk
  Reply
Adrienne @ Whole New Mom says
July 19, 2014 at 11:09 am

Hi Megan.
Hey there. I love this recipe so much. Just wondering - I had someone ask me about this - that you are saying it's vegan but it has ghee in it. Technically I guess this isn't vegan b/c of that, correct? I know it's pretty picky but just wondering what you think.
Reply
- Megan says
  July 20, 2014 at 8:47 am
  
  Hi Adrienne,
  Ghee is not vegan, but that's why I list vegan butter as an ingredient first, and then ghee as secondary. I can't use vegan butter, so I use ghee. It's all a matter of preference.
  Megan
  Reply
Daniela Apostol says
February 07, 2016 at 11:51 pm

It looks sooo delicious. I love home-made ice cream and l'm always have to find s great recipe that does not call for an ice-cream maker. I must try this one out.
Reply
Betsy Ellis says
June 25, 2017 at 8:17 am

This looks so delicious, but I'm confused. I thought paleo meant no sugars. I'm guessing even half a cup of palm sugar would trigger my sugar cravings. Does everyone do paleo differently? Thanks!
Reply
- Megan says
  June 27, 2017 at 8:35 am
  
  Hi Betsy,
  Many Paleo-eating people use coconut sugar (in addition to honey and pure maple syrup). Ultimately though, you know you're body best. Use what works for you!
  Reply
- Jay Anderson says
  February 16, 2018 at 10:05 pm
  
  try Sevia it works for me.
  Reply
Rose B. says
August 27, 2017 at 8:40 pm

This is an absolutely awesome recipe!!! I guinea pigged a few people. Everyone loved it!!! Thank you! Thank you!
Reply
- Megan says
  August 30, 2017 at 6:24 pm
  
  You're very welcome! I'm happy you enjoyed it, Rose! 🙂
  Reply
- Megan says
  September 03, 2017 at 9:51 am
  
  Hahahaha! Sounds like no one minded being a guinea pig! 😉 Happy everyone loved it. Thanks Rose!
  Reply