This Vegan Chocolate Pecan Ice Cream recipe is rich, creamy, and surprisingly simple. It uses wholesome ingredients to recreate the texture and flavor of a premium dairy ice cream, all without dairy. You can make it at home with a high-speed blender and an ice cream maker.
I’m excited to share this gluten-free, dairy-free ice cream because it truly tastes indulgent while remaining plant-based. The coconut base gives it a luxurious mouthfeel, and toasted pecans with chocolate chips add crunch and chocolatey bites.
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You have to try it
This ice cream is truly delicious. It closely mimics the richness of traditional dairy-based ice cream, but it’s made from coconut and other plant ingredients. I served it to my husband and he said it tasted like a premium dairy ice cream — no coconut aftertaste masking the flavor. It’s a great option for anyone wanting a decadent dairy-free dessert.
Dairy-free, vegan, and wholesome
This recipe is dairy-free and vegan, making it suitable for lactose-intolerant and plant-based eaters. It also contains no refined or processed sugars if you choose unsweetened chocolate and use maple syrup as the sweetener. Coconut contributes healthy fats and several vitamins and minerals, while pecans add texture and nutrition.
How this recipe was created
This ice cream was inspired by a chocolate-pecan cookie bar recipe from friends who create family-friendly, healthy recipes. I adapted the cookie flavors into an ice cream: pecans, dates, chocolate, and a creamy coconut base. To keep the recipe no-cook, I swapped brown sugar for maple syrup, kept dates for sweetness, and removed eggs and flour. Canned coconut cream provides richness, and canned coconut milk balances the texture.
Recipe creation notes
A few practical tips: use fully cooled toasted pecans so they won’t cause ice crystals in the finished ice cream. If you follow a strict vegan diet, use dairy-free chocolate chips or chop a vegan chocolate bar into chunks. If you can’t find canned coconut cream, you can make your own by chilling full-fat canned coconut milk for at least 24 hours and scooping off the thick cream that rises to the top.
Nutrition analysis
The nutrition information below is an estimate based on the ingredient amounts used. Actual values will vary depending on brands and portion sizes. Using the ingredients listed, the recipe yields about 3,197 total calories; divided by eight servings, that’s roughly 399–422 calories per serving, depending on rounding and ingredient brand.
Ingredients calories (approximate): pecans 617, dates 330, maple syrup 420, coconut cream 810, coconut milk 420, chocolate chips 350, pecans (additional) 250 — total ≈ 3,197. Per-serving estimates vary; the recipe card lists calories per serving.
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Recipe
Vegan Chocolate Pecan Ice Cream Recipe
Ingredients
- 3/4 cup pecans
- 5 whole pitted dates
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt or kosher salt
- 1 can (9 ounce) coconut cream
- 1 cup canned coconut milk
- 1/3 cup mini chocolate chips (use dairy-free if needed)
- 1/3 cup toasted pecans, cooled and coarsely chopped
Instructions
- In a high-speed blender or food processor, process 3/4 cup pecans, the dates, and the maple syrup until the mixture is smooth. In a Vita-Mix this takes about 30 seconds on high; in a food processor pulse and scrape the sides until smooth.
- Add vanilla, salt, and coconut cream and continue processing until smooth, about 30 more seconds. If using a food processor, you may want to transfer to a blender before adding significant liquid. Add the canned coconut milk and blend quickly until fully combined.
- Pour the mixture into a frozen and ready ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes for many machines). Add 1/3 cup mini chocolate chips and 1/3 cup toasted pecans in the last minute of churning.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze. Straight from the machine it will be soft-serve texture; freeze a few hours or overnight for a firmer scoopable texture.
Nutrition (per serving, approximate)
Nutritional information is an estimate and will vary by brand, measuring method, and portion size.