This is a super simple way to make vegan butter pecan ice cream without an ice cream machine or anything else fancy. All you need is a food processor and a handful of basic ingredients you can find at any grocery store.
Let’s talk about the beans for a second… I know you might be looking at that and thinking, “Beans in ice cream???!!! Blah!” I promise you cannot taste the beans at all. However, it’s important that you use white kidneys, aka cannellini beans, because they have virtually no taste – I wouldn’t recommend just any bean. Also, the next time I make this recipe, I think I am going to boil the cannellini beans for a very long time before I freeze them, so they get super soft. The texture of the ice cream was okay, but I think it could’ve been a little smoother if the beans were just a tad softer. Adding a bit more coconut cream might also improve the texture.
As for the flavor, it tasted exactly like butter pecan. The maple syrup, toasted pecans, and the buttery flavor from the vegan margarine really stood out. It did not taste at all like the other ingredients. I think you could use this recipe with just about any base you like, and get good results. And if you really want to make it awesome, you could do it in an ice cream maker. Enjoy!