- Serving Suggestions: Serve the ice cream on its own, or top with extra toasted pecans, a drizzle of maple syrup, or a sprinkle of sea salt for an added touch.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 1-2 weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
Variants:
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the chilled mixture into a lidded container and freeze. Every 30 minutes, stir the mixture with a fork to break up the ice crystals for about 3 hours until it reaches the right consistency.
- Extra Flavors: For additional flavor, you can add a swirl of caramel sauce, chopped chocolate, or shredded coconut to the ice cream base before freezing.
FAQ:
- Can I use a different nut instead of pecans? Yes! You can substitute pecans with walnuts, almonds, or any nut you prefer. Just be sure to toast them in the same way for the best flavor.
- Can I make this without coconut milk? Yes! You can use any plant-based milk like cashew milk, almond milk, or oat milk. Coconut milk adds creaminess, but other plant-based milks can work as well.
- Can I make this ice cream sugar-free? You can replace the maple syrup with a sugar substitute like stevia or monk fruit sweetener. Adjust the sweetness to your liking.
This Vegan Butter Pecan Ice Cream is the perfect dessert for any occasion. It’s creamy, rich, and packed with flavor, all without any dairy. Give it a try and indulge in this plant-based treat that everyone will love!
