Vegan Toasted Pecan & Date Caramel Ice Cream

This vegan toasted pecan ice cream is made with creamy full-fat coconut milk and swirls of homemade date caramel. Made with an ice cream maker, this rich, dairy-free frozen dessert is perfect for summer!

Homemade Vegan Ice Cream That’s Better than Store-Bought

Sometimes I’m a little underwhelmed by vegan ice cream flavors and overwhelmed at the price tag. Armed with an ice cream maker, I’ve decided make my own vegan ice cream at home! This vegan toasted pecan and date caramel ice cream is rich, creamy, and packed with flavor. Full-fat coconut milk forms the base while buttered toasted pecans and a naturally sweet date caramel swirl give it the indulgence of traditional ice cream without the added dairy. It’s the perfect frozen dessert for summer and so much better than store-bought vegan ice cream!

Key Ingredients for a Super Creamy Vegan Toasted Pecan Ice Cream

Full-fat canned coconut milk is the key to ensuring a rich and creamy texture in this vegan ice cream. DO NOT use light or the stuff from the carton because you’ll end up with a hard and icy texture! Plain vodka, or any plain unflavored liquor, helps lower the freezing point of the ice cream which helps prevent large ice crystals from forming in the freezer. That means a creamy texture rather than an icy one! You won’t taste it in the final ice cream.

Don’t Rush the Chilling Process!

This vegan toasted pecan and date caramel ice cream is great as a make-ahead dessert because it needs a minimum of 8 hours combined chilling time between the fridge and the freezer. You’ll mix together the vegan vanilla ice cream first, then chill it fully in the fridge for a minimum of 4 hours. Once your ice cream base is churned and ready, it needs to firm up in the freezer for about 4 hours. Make sure to plan ahead! If you try to rush the process, your ice cream won’t be creamy and lovely.

More Vegan Ice Cream Flavors to Enjoy this Summer

If you love strawberry ice cream but are always a little underwhelmed by the mild strawberry flavor, you have to try my vegan strawberry ice cream! The strawberries are roasted first so that their flavor intensifies and they get nice and jammy. My favorite ice cream flavor I’ve ever created is this vegan blueberry peach crumble ice cream. It’s the embodiment of summertime! If you’d rather have a lighter sorbet instead of an ice cream, you’ll love this raspberry rose sorbet. It’s the perfect balance of sweet, tart, and floral.

Vegan Toasted Pecan & Date Caramel Ice Cream (vegan)

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• Author: Courtney West
• Total Time: 8 hours
• Yield: 8 1x
• Diet: Gluten-Free, Vegan

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Description

This vegan toasted pecan ice cream is made with creamy full-fat coconut milk and swirls of homemade date caramel. Made with an ice cream maker, this rich, dairy-free frozen dessert is perfect for summer! 

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Ingredients

Units USM Scale 1x2x3x

for the ice cream base

• 2 cans full fat coconut milk
• 1 vanilla bean, or 1 tablespoon vanilla extract or vanilla bean paste
• 1 pinch sea salt
• 1/2 cup maple syrup
• 1 tablespoon plain vodka

for the buttered pecans

• 1 cup pecan halves, chopped
• 1 tablespoon vegan butter

for the salted date caramel

• 20 pitted dates
• 1 small vanilla bean, or 2 teaspoons vanilla extract or vanilla bean paste
• 1 small lemon, juiced
• 1/4 teaspoon sea salt
• plant milk, as needed

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Instructions

Make the ice cream base first as it needs time to chill before churning. Check the cans of coconut milk by shaking them. If you don’t hear the milk sloshing around, the cream has separated from the milk. You will need to gently warm the milk first until the cream melts back into the milk and looks smooth.

In a large bowl, whisk together the coconut milk with the contents of the vanilla bean, salt, maple syrup, and plain vodka.  Whisk until very smooth. Cover and chill in the fridge for at least 4 hours or overnight.

Make the buttered pecans next. Spread the pecans evenly on a cookie sheet and place it in an oven preheated to 300 degrees.  Toast the pecans until fragant and golden, about 15-20 minutes.  Remove the pecans, then toss with the vegan butter until it is fully melted and coating the pecans.  Set aside to cool until you are ready to assemble the ice cream.

Make the salted date caramel. Cover the dates with boiling water, then set them aside to soften for 15 minutes.  Drain the dates, then add them to a blender or food processor along with the contents of the vanilla bean, lemon juice, sea salt, and a couple of splashes of plant milk.  Blend until smooth, adding more plant milk if necessary.  Set aside until ready to assemble the ice cream.

When you’re ready to churn the ice cream, remove the chilled ice cream base from the fridge, whisk it well, then process it according to your ice cream maker’s instructions.  During the last few minutes of churning time, slowly add in 3/4 of the buttered pecans.  Once the ice cream is ready (it will be a soft-serve consistency), spread 1/3 of it into whatever container you will keep it in.  Put a few dollops of the date caramel on top of the ice cream, then gently swirl it in.  Continue with the remaining ice cream, swirling date caramel into each layer.  You will most likely have date caramel left over.  Sprinkle the remaining pecans on top of the ice cream, then cover it and freeze until firm, about 4 hours. 

I recommend letting it sit out 10-15 minutes before scooping and eating!

Cover leftovers and keep them in the freezer. The flavor is best if the ice cream is enjoyed within 2 weeks. 

Notes

• If you have leftover date caramel, keep it in the fridge and enjoy it within 1-2 weeks.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert