Make the ice cream base first as it needs time to chill before churning. In a large bowl, whisk together everything until 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 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 coconut milk.  Blend until smooth, adding more coconut 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.  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.