Dairy-Free Butter Pecan Ice Cream Recipe (2024)

FAQs

How do you thicken non dairy ice cream? ›

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

In some old school recipes of butter pecan ice cream, you start with a base flavor of what is commonly called butterscotch and then add the pecans.

INGREDIENTS: Milk, Cream, Buttermilk, Sugar, Whey, Pecans (Pecans, Cottonseed Oil, Salt, Butter), Skim Milk, Corn Syrup, Contains 2% Or Less of Vanilla Extract, Natural Flavors, Ground Vanilla Beans, Mono- and Diglycerides, Carob Bean Gum, Guar Gum, Cellulose Gel, Cellulose Gum, Carrageenan, Salt.

For naturally low-fat almond milk, adding coconut oil, as Schimoler did, works well. Coconut oil is similar to butterfat and has been used for centuries to replace butter. Even so, coconut oil is a more saturated fat than that in dairy cream and freezes differently.

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Southerners like butter pecan ice cream the most (42%), while Midwesterners like chocolate chip cookie dough (44%) and caramel ice cream (41%).

You might be wondering, "does ice cream usually have butter in it?" The answer is no; most ice creams don't contain actual butter, but rely on milk fats instead. However, this butter pecan recipe uses real melted butter to give it its signature taste.

Butter pecan ice cream is a popular flavor in the United States, known for its delicious blend of sweet and nutty elements. A delectable combination of buttery vanilla ice cream, which is swirled with roasted pecans, this flavor appeals to those who enjoy the contrast of crisp textures and creamy bases.

Simply put, butter pecan is a flavor that merges the nutty notes of pecan with rich butter and a hint of sweet vanilla extract. The distinctive flavor of the pecan is hard to pinpoint – even for experts – but is perhaps best described as having sweet, fat, and roasted undertones.

What are the ingredients in Breyers butter pecan ice cream? ›

Ingredients. Milk, sugar, corn syrup, cream, pecans, less than 2 % of: whey, salt, cottonseed oil, vegetable gums (carob bean, guar, tara), mono and diglycerides, butter (cream, salt), natural flavor, lactase enzyme, annatto (for color), vitamin a palmitate, carrageenan.

The classic pairing for olive oil on ice cream is an Extra Virgin Olive Oil, vanilla ice cream, and a topping of flaky sea salt. But that doesn't mean you're limited to that pairing (although store-bought vanilla ice cream truly goes with any high-quality olive oil).

Serve and enjoy your delicious homemade vanilla bean ice cream! You can certainly experiment with different types of milk, such as heavy cream, half-and-half, or a combination of milk and cream, but in my experience, whole milk produces the best results.

The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk.

This can be achieved by adding stabilizers/thickeners and following proper churning techniques. Common stabilizers used in vegan ice cream include xanthan gum, agar-agar, or guar gum.

If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.

I put a tablespoon of flour into a tea strainer and sprinkle it in a little at a time while whisking constantly. Almost immediately the flour cooks in and thickens any sauce or gravy while adding no additional liquid. And rarely do I need the entire amount of flour in that strainer.

Weak, watery ice creams may not contain enough solids. Try adding some skimmed milk powder (SMP). Or you can experiment with stabilizers. A little bit of salt may bring out some more flavor as well!