My summer, with exploring all kinds of nice creams, has been… well, nothing short of magical. You can have it in a bowl, on a cone, in the morning, or for dessert… and it takes hardly any time to make (and thank goodness, because when I’m cravin’ me some nice cream, I want it now!) So naturally, butter pecan had to be on my list of flavors to try to replicate, the nice way (wink). I think you’re going to love this recipe! Anyway, it’s Sunday funday… and I’m about to get my nice cream on (insert peace sign emoji).
Oh! and p.s. I’ve teamed up with Maria from The Vegan Twins Plantry and am featuring her Tahini Caramel Sauce for this recipe… you guys won’t believe how amazing it is and how close to real caramel it tastes… I mean, I was shocked! It makes the perfect topping drizzled on this butter pecan nice cream. Go ahead and show her some love and check out her other amazing recipes and photos!
Caramel Butter Pecan Nice Cream Bowl
- 1/2 cup chopped pecans
- 2 tsp pure vanilla extract
- 1 tbsp Earth Balance butter
- 5 frozen bananas
- 8 frozen dates
- 2 tbsp maple syrup
- splash almond milk
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- pinch salt
In a small skillet, over medium heat, melt the butter and add the pecans, tossing to coat. Cook for about 5 minutes, stirring frequently to prevent burning. Remove from heat and set aside
In a small sauce pan, melt all ingredients together over medium heat, whisking constantly. As the mixture heats up it will thicken up. Heat until you achieve desired consistency
In a high speed blender, add all the nice cream ingredients including the toasted pecans and blend until smooth adding splashes of almond milk as needed
Serve the nice cream with drizzled caramel sauce (and have left over caramel for other goodies later on in the week!)
The Caramel Sauce in this recipe is from The Vegan Twins Plantry and is used in this recipe with permission from my friend and the blog owner, Maria.
Items from this recipe that can be purchased in my Vittle Shop: