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 (35°F). 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 (35°F). 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
Directions:
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 (165°C). 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
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Browned-butter pumpkin ice cream with candied pecans is the scoop fall was made for. Deeply nutty browned butter melts into coconut milk and pumpkin puree, and a tumble of spicy candied pecans finishes each bowl. Skip the sweetener entirely and it still churns into a silky, scoopable treat.
Pro Tips
- Take the butter to a deep brown and pull it the second it smells nutty - thirty seconds past that and it turns bitter enough to overwhelm the pumpkin.
- Chill the blended base a full 4 hours before churning; a warm base makes coarse, icy ice cream that no machine can rescue.
- The optional brandy earns its place - the alcohol keeps the dairy-free base from freezing into a brick.
- Cool the candied pecans completely before scattering them over scoops or they sink and steam soft.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes - freeze the blended base in a shallow pan, stirring every 30 minutes for 2 hours to break up ice crystals. The texture stays softer and a little granita-like.
Is there a sugar-free version?
Omit the maple syrup and the pumpkin keeps the base sweet enough; toast the pecans with the spices and skip the maple there too.
How long does the ice cream keep?
About a week before the flavor flattens. Press parchment directly onto the surface to fend off freezer burn.
Recipe Card
Ingredients
Method
- 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
