This Vegan Butter Pecan Ice Cream is rich, creamy and loaded with buttery pecans — the perfect summer treat. It’s dairy-free, gluten-free, and naturally sweetened for a healthier take on a classic flavor.
Butter pecan was one of my dad’s favorite flavors growing up, so I developed this plant-based version with that same buttery flavor and pecan crunch. I’ve shared it with people who normally don’t choose butter pecan and several told me they prefer this recipe. The combination of coconut milk, dates and toasted pecans creates a smooth, caramel-like base that feels indulgent while remaining naturally sweetened.
Vegan Ice Cream
This recipe uses butter-flavored coconut oil in place of dairy butter, keeping it vegan and dairy-free while delivering that familiar buttery note. Butter-flavored coconut oil blends well into the coconut-milk base and gives a rich, authentic flavor without any artificial taste. Full-fat coconut milk creates a creamy texture that mirrors traditional ice cream, and the other ingredients are chosen to keep the recipe simple and compliant with common dietary preferences.
Naturally Sweetened Ice Cream
This ice cream is naturally sweetened with dates, which add a deep, caramel-like sweetness and plenty of richness. Dates are an easy, whole-food sweetener that blends smoothly into the coconut milk, giving the base a luscious texture and complex flavor. If you’re unsure about dates, try this recipe — the result is subtly sweet and very satisfying.
The finished ice cream is creamy, slightly caramel in flavor, and studded with toasted pecans for a satisfying crunch. It requires only a handful of ingredients and a little chill time, making it an easy recipe to prepare for warm-weather gatherings or whenever you crave a classic frozen treat with a healthier twist.
Try other dairy-free flavors as well for variety: Paleo Cookie Dough Ice Cream, Paleo Mint Chocolate Chip Ice Cream, Paleo Death by Chocolate Ice Cream, and Paleo Pumpkin Ice Cream.
This is the ice cream maker I use and recommend.
Vegan Butter Pecan Ice Cream
Ingredients
Ice Cream
- 1 cup packed dates, pitted
- 2 cans full-fat coconut milk, divided
- ¼ teaspoon salt
- 2 tablespoons butter-flavored coconut oil
- 1 teaspoon vanilla
Pecans
- ¾ cup chopped raw pecans
- 1 tablespoon butter-flavored coconut oil
- ¼ teaspoon salt
Instructions
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Add the dates and one can of coconut milk to a small saucepan. Heat over medium and bring to a gentle boil, stirring regularly until the dates soften.
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Remove from heat and transfer the mixture to a high-powered blender. Add the salt, butter-flavored coconut oil and vanilla, then blend until smooth. Add the remaining can of coconut milk and blend again until as smooth as possible. Pour the base into a covered glass dish and chill in the refrigerator for at least 4 hours or overnight.
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Prepare the pecans: in a large skillet, combine the chopped pecans with the tablespoon of butter-flavored coconut oil and 1/4 teaspoon salt. Toast over medium heat for 3–4 minutes, stirring frequently, then remove from the heat and transfer to a bowl to cool.
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Line a loaf pan with parchment paper and set aside.
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Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 12 minutes with my machine). Add the toasted pecans during the last 3 minutes of churning. When finished, transfer the ice cream to the prepared loaf pan and freeze until firm. For a soft-serve texture, serve immediately after churning.
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If frozen solid, let the ice cream sit at room temperature for about 10 minutes before scooping for easier serving.
Nutrition Information
Carbohydrates: 14 g
Protein: 3 g
Fat: 26 g
Saturated Fat: 18 g
Sodium: 127 mg
Fiber: 2 g
Sugar: 10 g
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