Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut milk, almond milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
Toast the Pecans:
In a skillet, melt the vegan butter over medium heat. Add the chopped pecans and a pinch of salt, stirring frequently. Toast the pecans for 3-4 minutes until they’re fragrant and lightly browned. Remove from heat and let cool.
Chill the Mixture:
Pour the blended cashew mixture into a bowl and chill in the refrigerator for at least 2 hours or until completely cold.
Combine and Churn:
Once chilled, add the mixture to your ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, fold in the toasted pecans.
Freeze:
Transfer the churned ice cream to a freezer-safe container. Smooth the top and press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
Serve:
Scoop and serve with additional toasted pecans or a drizzle of maple syrup for extra indulgence.
Serving and Storage Tips:
