Start by toasting the pecans to bring out their natural sweetness and flavor. In a medium skillet, heat the vegan butter (or coconut oil) over medium heat. Once melted, add the pecans and toss them to coat. Drizzle the maple syrup over the pecans and sprinkle with cinnamon (if using). Stir occasionally for about 5-7 minutes until the pecans are golden brown and fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Stir until everything is well combined. The coconut cream will give the ice cream a rich and creamy texture.
Transfer the ice cream base to the refrigerator and chill for at least 1-2 hours to ensure the mixture is cold. This step is crucial if you’re using an ice cream maker to get the right consistency.
Once the mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions. Typically, the ice cream will churn for about 20-30 minutes, depending on the machine.
During the last few minutes of churning, add the toasted pecans into the ice cream machine, allowing them to mix in evenly.
Once the ice cream has reached your desired consistency, transfer it into a lidded container. If you prefer soft-serve consistency, you can enjoy it right away. For a firmer texture, place the container in the freezer for 4-6 hours or until it firms up to your liking.
Once the ice cream has frozen, scoop it into bowls or cones, and enjoy the rich, creamy, and nutty goodness!
