Vegan Butter-Pecan Ice Cream

  • Prep 30 mins
  • Total 24 hours
  • Medium
  • Serves 4

NOTE: During MIX-IN process, it’s okay for the ice cream to approach or touch the MAX FILL line.  

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Step-by-step instruction without your screen going to sleep

  • 1/4 cup plant based butter
  • 1/3 cup roughly chopped pecans, for mix-in
  • 1/2 cup unsweetened almond milk
  • 3/4 cup almond cream
  • 1/3 cup dark brown sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1 teaspoon vanilla extract


  • Medium Saucepan
  • Fine-Mesh Strainer
  • Step 1

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

  • Step 2

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

  • Step 3

    Return reserved butter to saucepan and add almond milk, almond cream, sugar, cornstarch, and salt. Stir over medium heat until sugar is completely dissolved and mixture starts to bubble. Reduce heat to low and simmer for 12 minutes, whisking constantly, until mixture thickens slightly.

  • Step 4

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

  • Step 5

    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. 

  • Step 6

    Select ICE CREAM. 

  • Step 7

    With a spoon, create a 2 inch wide hole that reaches the bottom of the tub. Add toasted pecans to the hole and process again using the MIX-IN program. 

  • Step 8

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