Vegan Butter Pecan Ice Cream is 100% dairy-free, churn-free, and made with a handful of healthy whole food plant ingredients for a delicious dessert or treat!
If you follow TSV, you know that we love using bananas as a base for ice creams like this Almond Chunky Monkey Ice Cream, Banana Coconut Ginger Ice cream, or Banana Cherry Garcia Soft Serve.
Bananas are inexpensive and can be blended into all kinds of delicious and healthy flavored nice cream like this Butter Maple Pecan Ice Cream!
Why We Love This Recipe!
- No ice cream maker required! This simple no-churn vegan ice cream is perfect for those of us who don’t have an ice cream maker or are just too lazy to use one. All you need to do is blend and freeze.
- Refined sugar-free. The only sugars you will find are the natural fruit sugars and all their nutrients.
- Healthy and nutritious. Full of nutrients, healthy fats, and 100% dairy- and egg-free, this whole food plant based ice cream is a great alternative to dairy filled ice creams.
Ingredient Notes
Now you can enjoy butter pecan ice cream in a nutritious way that tastes great without using any dairy products. It’s a win, win for everyone – my favorite kind!
Here is everything you’ll need, including substitution ideas when possible:
- Banana – Overripe bananas are best for flavor and added sweetness. You can use fresh or frozen bananas.
- Almond Butter – I like to use my Homemade Almond Butter, but store bought is great too. If in a pinch peanut butter or sun butter is ok too, but almond butter is a little more neutral in flavor.
- Tahini – Adding richness and decadence to the ice cream, you can use store bought or make your own Homemade Tahini.
- Pure Maple Syrup – This natural sweetener can be adjusted to taste. Depending on how sweet your bananas are I suggest to start with the lower amount and add more as needed.
- Vanilla – Adds a nice layer of flavor to the ice cream.
- Pecans – Bold and distint in flavor, if you’re a lover of pecans feel free to double the amount!
How To Make Vegan Butter Pecan Ice Cream
Making vegan and non-dairy butter pecan ice cream is as easy as 1, 2, 3!
- In a food processor or blender, add the frozen banana, almond butter, tahini, maple syrup, and blend until smooth.
- And the pecans and give a quick pulse, or stir them in by hand.
- Place the ice cream mixture in a freezer-safe container, cover, and freeze for at least six hours, or overnight.
And voila, you have yourself a most deliciously decadent and healthy vegan ice cream.
Top Tips
- Leftovers can be stored in the freezer for up to 2 – 3 months.
- Serve in chilled bowls or glasses.
- Double the batch to fill a 9 x 5 loaf pan, as pictured.
More Healthy Pecan Recipes!
- Raw Pecan Pie Energy Balls
- Salted Chocolate Chip Pecan Sandies
- Healthy Bowl of Cinnamon Oatmeal
- Pumpkin Granola
- See all vegan recipes with pecans on TSV!
If you try this vegan ice cream recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVegan Maple Butter Pecan Ice Cream
Rich, decadent vegan butter maple pecan ice cream made with wholesome plant-based ingredients!
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: Serves 8 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 3 large or 4 small ripe bananas, frozen or unfrozen*
- ½ cup raw almond butter
- ¼ – ½ cup pure maple syrup, to taste
- ¼ cup tahini
- 1 teaspoon cinnamon, optional
- 2 teaspoons or so vanilla extract
- 1 cup pecans
Instructions
Place ingredients, except for the pecans, in a food processor/high-speed blender and process, scraping down the sides as needed, until creamy and combined. Taste for sweetness, adding more maple syrup if needed. Stir in pecans.
Place in an airtight container and keep in the freezer for at least 6 hours to harden. Let sit for about 10 minutes or so to soften before scooping into serving bowls.
Makes about 4 cups
Notes
If using frozen bananas, you can serve right away as it will be a soft-serve ice cream. Or store in the freezer to harden completely as above.
As with any of my recipes, adjust flavors to your own taste…I have made this using ¼ cup almond butter along with just a few tablespoons of maple syrup and tahini with great success. I have also used less pecans. So feel to play around with the ingredient amounts.
Updated: This recipe was originally published in January 2013. It has been retested and updated with new photos and helpful tips in July 2021.
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Naomi says
Hi,
This looks amazing, but my boyfriend is allergic to nuts. Is there any substitute for the almond butter that doesn’t involve nuts? I read in the comments that someone made it without nut butter entirely, but they said the result wasn’t ideal.
Thanks!
Julie | The Simple Veganista says
Hi Naomi, great question! I would suggest sunflower butter or tahini. Would love to know how it goes!
Maureen Cram says
Second comment! Just made this again for our delayed Thanksgiving Dinner which will now be on December 26! Going to eat it with pumpkin pie.
People making this need to taste as they go. Everyone’s taste buds are different. I used 1/4 cup maple syrup and didn’t use the cinnamon. Also depends on how many bananas you have. I just had a bag full of chopped frozen pieces. I used lots of pecans which I toasted and then added to my food processor when everything else was all whipped in to roughly chop them.
Thanks again for such a great recipe :).
Julie | The Simple Veganista says
Thank you so much for the feedback! I think this would be fantastic with pumpkin pie. It’s making me hungry as I type.
You are so right about tasting as you go. Even today, my taste buds may be a little different and change it up. I love your suggestions and really need to make this again soon.
Happy Holidays to you and yours! Cheers :)
Maureen Cram says
Wow! this is amazing. We ate nearly all of it last night for dessert! And it is winter here in South Africa :). Have posted a link to my local vegan FB page in SA. Thanks for such a great and healthy recipe.
Sroesser says
Can I leave out the tahini I'm not a fan of it.
[email protected] says
The tahini gives it that creamy ice cream texture. I would suggest using cashew or almond butter in its place (preferably raw or one with minimal ingredients). The tahini is very mellow once everything is mixed together. You may like here but if you don't use it for anything else then it may not be worth purchasing it just for this recipe. Tahini does take some time to adjust to but once you do it's really delicious and so versatile. Hope you enjoy the ice cream. Would love to know how it went. Cheers :)
Anonymous says
I havent had any icecream in ages as milk doesnt agree with me these days….but I have just made some from your beautiful recipe and put it in the freezer for tomorrow night…cant wait! thank you so much!
Leane @ We See Freely says
This looks absolutely delicious. Bananas and maple syrup have a special place in my heart ;)
My mom loves butter pecan ice cream and I can't wait to make this for her!
Thank you for sharing :-)
Julie S says
Hi, mine did not set, I followed the instructions…blended all in blendtec, stirred in nuts and let set for 6+ hours, it turned out more like soft serve than ice cream…could you suggest ways I could correct this?
[email protected] says
Sometimes it will need to set overnight. Let it rest up to 24 hours if needed and it should set by then. Hope it has set for you by now!
Anonymous says
Really loved this recipe- thanks!