Dairy Free Butter Pecan Ice Cream

Prep Time: 5 mins Churn Time: 20 mins Chill Time: 4 hrs Yield: 4 servings

Dairy Free | Gluten Free | Egg Free | Vegan

This homemade Butter Pecan Ice Cream is creamy with a buttery caramel base and is packed with crunchy, homemade maple candied pecans. This heavenly ice cream is secretly dairy free, and only requires 6 ingredients.

This classic ice cream flavor just got an upgrade and a twist thanks to homemade Candied Pecans with Maple Syrup and dairy free heavy whipping cream. Now everyone can enjoy the classic buttery caramel flavor of Butter Pecan Ice Cream.

I must admit that this turned out so good, my husband and I ate the entire batch in one sitting. There was no stopping us. It was creamy, buttery, caramel-y, nutty and just so, so good.

So, you’ve been warned at how irresistible this dairy free ice cream is. I can promise you won’t be able to tell its even dairy free.

Happy ice cream making!

Want more ice cream recipes?

Try this dairy free chocolate ice cream, or this pumpkin ice cream. Both are irresistibly creamy and delicious!

Ingredients in Dairy Free Butter Pecan Ice Cream:

Dairy Free Heavy Whipping Cream- my favorites are Silk’s and Country Crock’s Plant Based Dairy Free Heavy Whipping Cream Alternatives. Both produce creamy, indulgent ice cream that you won’t be able to tell is dairy free.

Dairy Free Butter- since we are using melted dairy free butter, the taste of melted butter is KEY. Not every butter tastes good when it’s melted-trust me. I swear by Country Crock’s Plant Based Butter. It tastes good as a solid AND when its melted. I don’t care for the taste of other brands like Earth Balance when the butter is in a melted state.

Brown Sugar- this is what gives the ice cream it’s luscious caramel-y flavor.

Vanilla- so important in ice cream no matter the flavor!

Salt- arguably the most important ingredient. Salt is what brings out all the flavors. If you don’t add then the ice cream is bland and doesn’t taste like much.

Homemade Candied Pecans– making your own is so simple and easy with my recipe and it only requires 2 ingredients!

Tools needed to make Homemade Butter Pecan Ice Cream:

• Measuring cups and spoons
• Blender– I have this high powered blender and nothing beats the power of this Ninja.
• Ice Cream Maker– easily one of my favorite appliances. This machine makes it so easy and fool proof to make homemade ice cream that is even more delicious than the store bought kind. This one can also make sorbets and frozen yogurt.
• Spatula
• Freezer-friendly container to store ice cream in
• Ice cream scoop– or these cookie scoops work as well!

How to make Butter Pecan Ice Cream:

Blend: Blend all the ingredients together in a high speed blender, minus the candied pecans.

Churn: Process according to your ice cream maker‘s directions. I find that it helps to turn the ice cream maker on first, and then pour the mixture in. Pour the candied pecans into the ice cream right before the ice cream is fully formed and too thick to churn. Continue to churn until ice cream is done.

Soft and Hard Ice Cream: Remove right away and serve for soft ice cream or transfer to a freezer proof container and freeze for a few hours or until frozen for hard ice cream.

How to store leftover homemade Butter Pecan Ice Cream:

Store in a freezer friendly container so that no air can get in, and this homemade ice cream will last up to a month.

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Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!