Vegan Butter Pecan Ice Cream

Rich, creamy, and loaded with crunchy toasted pecans — this Vegan Butter Pecan Ice Cream is a dreamy homemade treat that tastes just like the classic!

No dairy, no eggs, and no ice cream maker required (though it works great if you have one). It’s smooth, scoopable, and full of that nostalgic butter pecan flavor.

Why You’ll Love This Vegan Butter Pecan Ice Cream

Ultra-creamy texture with real toasted pecan crunch
Deep, buttery flavor without any dairy
Make-ahead friendly and freezer-stable
Customizable sweetness and nut level
Impresses vegans and non-vegans alike

Vegan Butter Pecan Ice Cream Recipe

(Makes about 1 quart)

Ingredients: Base:

2 cans (800ml total) full-fat coconut milk
½ cup (100g) coconut sugar or brown sugar
¼ cup (60ml) maple syrup
2 tsp vanilla extract
½ tsp butter extract (or more vanilla + pinch of salt)
¼ tsp salt
Optional: 2 tbsp vegan butter or coconut oil (for extra richness)

Butter Pecans:

1½ cups (170g) raw pecans, chopped
2 tbsp vegan butter or coconut oil
3 tbsp coconut sugar or brown sugar
½ tsp vanilla extract
Pinch of salt

Instructions:

Make the butter pecans: In a skillet over medium heat, melt vegan butter with coconut sugar, vanilla, and salt. Add chopped pecans and stir continuously for 4–6 minutes until fragrant and coated. Spread on parchment to cool completely.
Blend the base: In a blender, combine coconut milk, sugar, maple syrup, vanilla, butter extract (if using), and salt. Blend until completely smooth.
Churn or freeze:
- With ice cream maker: Chill the base for 2 hours, then churn according to your machine’s instructions. In the last few minutes, add most of the cooled butter pecans.
- No-churn method: Pour into a loaf pan or container. Freeze for 4–6 hours, stirring vigorously every 45 minutes for the first 2–3 hours to break up ice crystals. Fold in the pecans toward the end.
Final freeze: Transfer to an airtight container and freeze for at least 2 more hours until scoopable.
Serve: Let sit at room temperature for 5–10 minutes before scooping. Drizzle with a little extra melted vegan butter or caramel if desired.