Desserts

Vegan Butter-Pecan Ice Cream

Step 1 of 8

Melt butter over low heat in a medium saucepan. Add pecans and cook for about 3 minutes, or until pecans turn a deep brown colour and smell toasted and nutty.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 2 of 8

Place sieve over small bowl then drain toasted pecans thoroughly in sieve. Reserve melted butter and store pecans in airtight container if not using immediately.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 3 of 8

Return reserved butter to saucepan and add almond milk, almond cream, sugar, cornflour, and salt. Stir over medium heat until sugar is completely dissolved and mixture starts to bubble. Reduce heat to low and simmer for 1–2 minutes, whisking constantly, until mixture thickens slightly.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 4 of 8

Remove saucepan from heat and stir in vanilla. Pour mixture into the tub and place tub in ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 5 of 8

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 6 of 8

Select ICE CREAM.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 7 of 8

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add toasted pecans to the hole and process again using the MIX-IN program.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Step 8 of 8

Once processing is complete, remove ice cream from tub and serve immediately.

Ingredients

50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract

Cooking method:

Ninja Ice Cream Maker NC300