Browned-Butter Pumpkin Ice Cream with Candied Pecans

The sweet and spicy toasted pecans bring out the nutty browned butter flavor in this pumpkin ice cream. Can be made without sweetener for a sugar free treat.

Browned Butter Pumpkin Ice Cream

¼ lb. (1 stick) grass-fed butter

1 can organic full-fat coconut milk

1 15-oz can organic pumpkin puree

1 T. vanilla extract

½ c. organic grade B maple syrup (or 1 c. Date Paste)

2 T. brandy (optional to promote a creamy texture)

1 T. ground cinnamon

¼ t. ground cloves

pinch sea salt

Spicy Candied Pecans

2 c. raw pecans halves

2 T. organic grade B maple syrup (optional)

2 T. avocado oil

1 t. vanilla extract

2 T. ground cinnamon

1/8 t. ground cloves

1/8 t. ground cayenne pepper

½ t. sea salt


Brown the butter: melt butter in a small skillet over medium-low heat. Continue to cook (butter will bubble) until butter turns a deep brown color. It should not smell burnt. Remove from heat and let cool to room temperature.

Make the ice cream: Combine coconut milk, pumpkin puree, vanilla extract, maple syrup, brandy, cinnamon, cloves, sea salt, and cooled browned butter in a large high-powered blender. Blend on high speed until mixture is smooth. Pour into a bowl and chill 4+ hours before processing in your ice cream maker.

Once chilled, process according to your ice cream maker’s instructions. Move to the freezer for 2+ hours before serving. Serve with Candied Pecans, as desired.

Make the candied pecans: preheat 325F. Line a half-sheet pan with parchment or silpat mat.

Whisk together maple syrup, avocado oil, vanilla extract, cinnamon, cloves, cayenne, and sea salt in a large bowl. Toss in pecans and mix well. Spread onto parchment-lined sheet pan and bake 20-25 minutes, tossing 2-3 times throughout the cook time. Remove and let cool to room temperature. Serve with ice cream or enjoy alone as a sweet snack.

Note: Pumpkin Pie Spice can be easily substituted for the cinnamon and cloves in the Spicy Candied Pecans