Y’all might get tired of seeing all of the dairy free ice creams that I am trying to make, but hopefully this will help someone else that is lactose-intolerant enjoy a homemade frozen treat! Butter pecan is right up at the top of the list of my favorite ice cream flavors, so I was anxious to give it a try.
I began with Paula Deen’s regular butter pecan recipe and tweaked it to make it dairy free. The results were very good! I shared this with my co-workers and they said it was just as good as regular ice cream and that they couldn’t tell the difference. Success!
1 tablespoon unsalted butter
3/4 cup chopped pecans
1 (13.5-ounce) can coconut milk
1 (3 3/4-ounce) package instant vanilla pudding mix
1 cup sugar
1 teaspoon vanilla extract
3 cups plain soy milk
Melt the butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool.
In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers’ instructions. Add the pecans 10 minutes into the freezing.