This Vegan Butter Pecan Ice Cream is rich, sweet and packed with buttery pecans. The perfect summer treat! Dairy free, gluten free, and naturally sweetened.
This ice cream flavor was/is one of my dads favorite which is probably why I liked it as a kid. The butteriness and crunch from the pecans is just so good. And this remade version has that and I think you will love it if you love the original. I actually had a couple people try it that said they usually don't prefer butter pecan, but they love this version.
Vegan Ice Cream
The use of butter flavored coconut oil instead of actual butter keeps this recipe vegan and dairy free. If you've never tried butter flavored coconut oil you definitely have to! It adds that classic butter taste and doesn't taste artificial at all. It's the main coconut oil I use for baking and love it. The rest of the ingredients are compliant as well and the base being coconut milk works perfect.
Naturally Sweetened Ice Cream
This ice cream is sweetened with dates which are a favorite of mine. It's easy to do and gives so much richness to the ice cream. It adds a caramel-like flavor and is just so delicious! Even if you think you don't like dates, you will love this.
I think you will love this made over version of the classic ice cream flavor. It's sweet, creamy, and studded with buttery pecans. A handful of ingredients combined to make a dreamy dessert.
Here are some more ice creams to try: Paleo Cookie Dough Ice Cream, Paleo Mint Chocolate Chip Ice Cream, Paleo Death by Chocolate Ice Cream and Paleo Pumpkin Ice Cream.
[adthrive-in-post-video-player video-id="KHLtcQYv" upload-date="2019-08-02T00:35:42.000Z" name="Paleo Butter Pecan Ice Cream" description="Paleo Butter Pecan Ice Cream"]
This is the ice cream maker I have and love.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Vegan Butter Pecan Ice Cream
Ingredients
Ice Cream
- 1 cup packed dates, pitted
- 2 cans full fat coconut milk, divided
- ¼ teaspoon salt
- 2 tablespoons butter flavored coconut oil
- 1 teaspoon vanilla
Pecans
- ¾ cup chopped raw pecans
- 1 tablespoon butter flavored coconut oil
- ¼ teaspoon salt
Instructions
- Add the dates to a small pan and add in 1 can of the coconut milk. Turn heat to medium and bring to a boil stirring regularly.
- Remove from the heat and place the mixture in a high powered blender. Add in the salt, coconut oil, and vanilla and blend until smooth. Add in the other can of coconut milk and blend again. Blend until mixture is as smooth as possible. Pour mixture into a large glass dish with a top and place in the fridge for at least 4 hours to chill, or overnight.
- Make the pecans. In a large skillet, add the pecans, coconut oil and salt. Toast over medium heat 3-4 minutes. Remove from the heat and place into a bowl until ready to use.
- Line a loaf pan with parchment paper and set aside.
- Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 12 minutes. Add the pecans in during the last 3 minutes. Once it's done churning scoop into the prepared pan and keep in the freezer. You can also eat it right away for soft serve consistency.
- After removing it from the freezer, let it sit at room temperature for 10 minutes to make it easier to scoop.
Nutrition Information
Tami says
Butter pecan is my favorite ice cream flavor and I was thrilled to find this recipe for a healthier version! I have made this recipe several times in the past couple of months. It is so delicious and creamy! I go through withdrawals when I don’t have some in the freezer haha. Thanks, Jessica!
Jessica DeMay says
Thanks, Tami!
Char says
Hi there,
What can the ghee be substituted for? Thanks
Jessica DeMay says
Butter flavored coconut oil (Nutiva brand) is best
Elisa Song says
Hello!
I want to try making this ice cream but before I do, I wanted to ask which coconut milk and dates you use.
Jessica DeMay says
Hi Elisa- Joolies dates are my favorite and Native Forest Simple is my favorite coconut milk. Hope you love the ice cream.
Kate says
If I wanted to make this and don’t have an ice cream maker can I take out of freezer and stir periodically to get a creamy consistency? I’ve done this with a cashew milk base and wondering if it would work with this. Thanks
Jessica DeMay says
Hi Kate- yes, that will work great! Enjoy!
Alexandria says
What ice cream maker did you use? I’ve never owned one in yours looks super easy to use
Jessica DeMay says
Hi Alexandria- I have the Cuisinart one and it is so easy!
Tabitha says
I don't have an ice cream maker- can you make some suggestions on how to do this without one?
Megan Tunnicliff says
Does the ice cream end up tasting like alcohol from the vanilla? That’s what happened the last time I tried to make coconut ice cream using regular vanilla extract.
Jessica DeMay says
Hi Megan- no, not at all. Are you using real vanilla? You can always leave it out if you're concerned about that. Hope you try it!
Lysvette says
Hi! I follow you and love your recipes because I look for lowfodmap options. Can you give a suggestion to me on how to substitute the dates. Thank you
Jessica DeMay says
Hi Lysvette- I think using 1/3 cup maple syrup in place of the dates would work great. I hope you enjoy!
Chandni Lalwani says
How to make it without the ice cream maker?
Destiny says
If I substitute maple syrup for the dates do I still need to cook it before blending?
Jessica DeMay says
No, no need to cook