Saturday, April 14th is National Pecan Day! Why the unbridled enthusiasm for a holiday centered around nuts, you ask? Well, because pecans are one of life’s most delicious treasures, have a taste of these pecan sandies or warm rum glazed pecans if you need some reminding!
Just when you thought pecans couldn’t be any more awesome, we bring you a show-stopping recipe for homemade Butter Pecan Ice Cream. Now, if you’ve long neglected your ice cream maker since going vegan, or if you’ve given up on finding a decent store bought nondairy ice cream, now is the time to roll up your sleeves, make this recipe, and be prepared to thank the pecan gods for the yumminess before you.
Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
1/3 cup pecans, finely chopped
1 tsp vegan butter
1 (13.5 oz) can full-fat coconut milk
½ cup cashews, soaked and drained
¼ tsp sea salt
2 tsp vanilla extract
½ cup pure maple syrup
1 Tbsp coconut oil, melted
1 Tbsp dark rum
Soak and drain cashews.
Melt coconut oil.
In a small pan over medium heat, toast pecans, stirring frequently, for about 5 minutes.
Add vegan butter to hot pecans and toss until butter is melted. Remove from heat and set aside.
In a high-speed blender, add coconut milk, soaked and drained cashews, sea salt, vanilla extract, pure maple syrup, coconut oil, and dark rum.
Blend on high until completely smooth, about 1-2 minutes.
Pour mixture into chilled ice cream maker canister and churn according to manufacturer’s instructions.
Once the ice cream has a thick soft serve consistency (about 20-25 minutes later), add chopped pecans and continue to churn until well combined.
NOTES + SERVING
Ice cream can be stored in the freezer for up to 1 month.
Transfer ice cream to a freezer-safe container and freeze until fully hardened, about 4-5 hours.