Buttery Pecan Ice Cream

Name: Buttery Pecan Ice Cream
Yield: Makes 1 generous pint
Ingredients: ½ Cup Dark Brown Sugar, Firmly Packed; ½ Cup Plain Non-Dairy Milk; ¼ Cup Non-Dairy Margarine; ½ Teaspoon Salt; 2 Tablespoons Cornstarch; 2 Cups Plain Soy or Coconut Creamer; 1 Cup Pecans, Roughly Chopped; ½ Teaspoon Vanilla Extract

Preparation info

Makes
1 pint

Difficulty
Easy

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.

Ingredients

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

ice cream
Autumn
Gluten-free
Vegan

Method

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