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Vegan Maple Butter Pecan Ice Cream

A creamy, rich vegan ice cream made with ripe bananas, almond butter, and pure maple syrup, delivering a buttery pecan crunch in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large or 4 small ripe bananas Use super ripe bananas for the best sweetness and creaminess.
  • 1/2 cup raw almond butter Brand Suggestion: I love using Artisana’s raw almond butter for its creamy texture.
  • 1/4 to 1/2 cup pure maple syrup Choose high-quality maple syrup for a rich flavor.
  • 1/4 cup tahini Adds a wonderful nuttiness; feel free to substitute with any nut butter you prefer.
  • 1 teaspoon cinnamon Optional, gives a warm undertone.
  • 2 teaspoons vanilla extract Use pure vanilla for the best result.
  • 1 cup pecans Toast them slightly for an enhanced flavor.

Method
 

Preparation
  1. Start by peeling the ripe bananas and cutting them into chunks. If using frozen bananas, you can skip this step.
Blending
  1. Place the bananas, almond butter, maple syrup, tahini, cinnamon (if using), and vanilla extract in a food processor or high-speed blender. Process at medium speed, scraping down the sides when necessary, until creamy and well combined (about 3-5 minutes).
  2. Taste your mixture! Add more maple syrup if you want it sweeter.
Finalizing
  1. Fold in the pecans, giving the mixture a delightful crunch.
  2. Transfer the mixture to an airtight container and place it in the freezer. Let it firm up for at least 6 hours.
  3. Before scooping, let the ice cream sit at room temperature for about 10 minutes to soften.
Serving
  1. Dish it out into serving bowls and enjoy the creamy goodness!

Notes

This vegan ice cream lasts for about 1-2 weeks in the freezer. For optimal texture, store it in a shallow container. Don't hesitate to customize flavors to your preferences!