Vegan Pecan Pie Ice Cream
It may still be technically Summer, but Fall is in the air. When I am out on my runs, the air smells like fall, a few leaves are starting to change color at the edges and flutter down from the trees, and the air feels a bit cooler. I love it! This is my absolute favorite time of year. Sorry Summer. But cozy sweaters, comfort food, and pumpkins make me happy. So I am starting to shift my mind to recipes that echo that mindset. Somewhat... because the recipe I am sharing with you today is Fall themed, but acceptable for warm weather too. Which is kind of where the seasons are at, so how appropriate! Pecan pie ice cream. Honestly, the idea came to me, because I knew I would be making some apple desserts soon, and I wanted something delicious to top them off with. Little did I know, I would end up eating most of it plain because it was so good.
Pecan pie has always been a favorite in my family. My Grandma and Mom always chose it first at Thanksgiving over pumpkin and apple, and so I learned to love it too. Except, I had a slice of all three pies on Thanksgiving because I don’t discriminate pie. The pecan pie was bomb though. What’s not to love about gooey pecans suspended in brown sugar caramel over a flaky crust?! Everything but the sugar content most likely. Well, luckily I have since revamped the recipe so it is not so sugary and I can feel better about enjoying it. This ice cream is a lot simpler than pecan pie, it has fewer ingredients and is pretty easy to make.
I knew it was going to be amazing when I tried the base before freezing it and it tasted like the most wonderful melted milk shake. I made the base pecan caramel flavored, as well as swirled a caramel throughout the ice cream. Once finished it was crave worthy! Kind of reminded me of butter pecan, but better thanks to the caramel. This is the perfect thing to top off apple pie with if it can last that long and you don’t devour the whole batch first!
Vegan Pecan Pie Ice Cream
Makes about 3 ½ cups
Ice Cream Base:
- 1 15 oz can organic full fat coconut milk
- 1 cup raw pecans, divided
- 1/3 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before
- ¼ tsp sea salt
- 2 tsp pure vanilla extract
- 3/4 cup pitted medjool dates (soaked as above if not soft)
- 2 Tbsp pecan butter or almond butter
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
- ¼ cup filtered water (or as needed)
- ½ cup toasted pecans
- To make the ice cream base, blend all ingredients in a high speed blender until smooth. Pour into an ice cream machine, and process according to package directions. Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
- Meanwhile, to make the caramel, combine all ingredients but the pecans in a blender and blend until smooth adding a little more water if needed if the caramel is too thick. Stir in the remaining pecans.
- Once the ice cream has finished churning, spoon some of it into a container with a lid, then some of the caramel mixture, then more ice cream, then more caramel then more ice cream. Swirl with a knife, and tap on the counter. If you have extra caramel it is ok, just serve it with the ice cream. Place the ice cream in the freezer and allow it to freeze until firm enough to scoop.