Vegan Maple Butter Pecan Ice Cream
A rich and creamy vegan ice cream that combines the sweet flavor of maple syrup with crunchy toasted pecans, perfect for everyone.
Ingredients
Base Ingredients
- 3 large large ripe bananas Use fresh or frozen; frozen bananas yield a wonderful soft-serve consistency.
- 1/2 cup raw almond butter Adds richness and a nutty flavor. Substitute with sunflower seed butter if nut-free.
- 1/4 to 1/2 cup pure maple syrup Adjust sweetness according to preference.
- 1/4 cup tahini Provides an extra layer of creaminess.
- 1 teaspoon cinnamon Optional, pairs beautifully with maple flavors.
- 2 teaspoons vanilla extract Amplifies all flavors.
Mix-ins
- 1 cup pecans Toasted for extra crunch and nuttiness.
Instructions
Preparation
- Place all your ingredients (except for the pecans) into a food processor or high-speed blender.
- Process on high until the mixture is completely creamy, scraping down the sides as needed (about 2-3 minutes).
- Taste the mixture and adjust sweetness by adding more maple syrup if desired, blend again until combined.
- Stir in the toasted pecans until evenly distributed.
- Transfer the mixture to an airtight container, press it down to remove any air pockets, and freeze for at least 6 hours.
- Before serving, let the ice cream sit at room temperature for about 10 minutes for smoother servings.
Notes
Tip: For a smoother ice cream, blend longer or strain the mixture before freezing. Store in an airtight container in the freezer for up to 2 weeks.