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!
Ingredients
- 2 cup frozen white kidney beans (drained and rinsed beforehand)
- 2 frozen bananas
- 1 can coconut cream
- 1 cup pecans
- 2/3 cup pure maple syrup
- 1/2 cup turbinado sugar
- 3 tbsp vegan margarine
- 1 tsp vanilla extract
Instructions
- Melt 1 tbsp vegan margarine in a frying pan, toss in pecans, and sauté until lightly browned – about 5 to 10 minutes. Set aside and let cool.
- Add all ingredients except pecans to a food processor and process until smooth. Add pecans and pulse a few times until the nuts are chopped and incorporated.
- Transfer mixture to a freezer safe dish, cover, and freeze for at least 4 hours.
Notes
This ice cream is best when eaten fresh within the first few days; however, it will last in the freezer for more than a week.
If the ice cream has been in the freezer for a long time, you may need to let it defrost for 5 to 10 minutes before scooping. Using a metal scoop submerged in hot water helps.
If the thought of using white beans is just too weird for you, you can use soaked raw cashews instead.
The prep time and total time are just approximations. I did not include the time it takes to freeze the bananas and beans, which I would recommend doing the night before in Tupperware containers.
