Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Variations:
Caramel Swirl: Add a swirl of vegan caramel sauce during the churning process.
Chocolate Butter Pecan: Mix in small chunks of vegan chocolate or a sprinkle of cocoa nibs for a chocolaty twist.
Nut-Free Option: Use sunflower seed butter in place of cashews and toasted pumpkin seeds instead of pecans for a nut-free version.
FAQs:
Q: Can I make this without an ice cream maker?
A: Yes! Pour the mixture into a freezer-safe container and stir every 30 minutes for about 4 hours until creamy.
Q: Can I use other plant-based milks?
A: Absolutely! While almond milk adds creaminess, you can use oat milk, soy milk, or any other non-dairy milk you prefer.
Q: Why are my pecans soggy?
A: Ensure the pecans are fully cooled before adding them to the ice cream base, and don’t overmix during churning.
Enjoy this luxurious vegan butter pecan ice cream that’s perfect for any occasion!
