Buttery Pecan Ice Cream

Preparation info
  • Makes

    1 pint

    • Difficulty


Appears in
Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

Toasted pecans, browned “butter,” rich vanilla custard . . . are you drooling yet? Just wait until all of it is mixed together and churned into a frozen delight. It never gets too cold for ice cream, if you ask me, and this flavor is so perfectly suited to the season that you’ll have to agree too.


  • ¼ Cup Non-Dairy Margarine
  • 1 Cup Pecans, Roughly Chopped
  • 2 Cups


In a medium saucepan, melt the margarine over low heat. Add in the pecans and sauté for 3–5 minutes, until they begin to release a nutty aroma and turn a deeper brown color. There will seem to be a lot of margarine, but don’t worry, as you’re not looking for it to be absorbed or completely used up in this stage. Take out two separate bowls and drain the excess margarine into one, and move the t