Bourbon pecan pie ice cream (vegan)

Bourbon pecan pie ice cream (vegan)

What do you do when you are craving a crisp autumn day with a big sweater and boots and beautiful leaves to crunch around on, but the temp. is  a sweltering 100 degrees? Make a fall inspired ice cream, duh!
I was never a big pie fan until I lived with my cousin, who made an awesome pecan pumpkin pie. Then I got into it. I draw my inspiration from her pie, and of course, from all you booze lovin’ pie eaters out there. This ice cream combines pecans, a bit of pumpkin, with fall spices and a subtle hint of bourbon. 

Pecan pie bourbon ice cream

  • Servings: 2-4
  • Time: 10 min
  • Difficulty: easy
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Ingredients:

1 c. coconut cream or milk (frozen in ice cube trays)* Full fat coconut milk will give you a creamier texture 
1/4 c. pumpkin puree (frozen in ice cube trays)*
1/4 c. pecans
6-7 pitted dates
1 tsp. vanilla extract
2 tsp. bourbon
1 tsp. cinnamon
1 tsp. ginger
1 tsp. all spice OR a mix of cloves & nutmeg
pinch of good sea salt
Handful of chopped pecans (optional)

Combine all ingredients in a high speed blender, using tamper to push into blade until texture is creamy, approximately 1-2 minutes. Add chopped pecans to ice cream and fold in with spoon or spatula. 

Note: Careful not to over blend, or it will become soupy. If this happens, pour mixture into a glass container and freeze for 30-45 minutes, stirring halfway.  

*If you do not have a high speed blender, do not freeze the coconut or pumpkin and use as is. Blend all ingredients together until smooth and then place in a glass container. Put in freezer and stir every 30-45 minutes for 2-3 hours, until the mixture becomes an ice cream texture. If left in freezer for a longer period of time, let thaw 10 minutes before serving.

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Need more inspiration? Check out my Vitamix ice cream healthy tips and tricks.

7 Comments

    1. Author

      Thank you! Let me know how it turns out for you if you make it!


  1. Does this have any pumpkin taste in it and is the texture as any ice cream?

    1. Author

      Hi! I’d say it’s more fall spice than pumpkin-tasting, and the pumpkin and coconut make it very creamy! Thanks for reading. 🙂

  2. Can you use a food processor?

    1. Author

      Hey Satin. I haven’t used a food processor for this particular ice cream, but if I were to try it I would not freeze any of the ingredients beforehand and use the food processor to combine them. It should turn out like a smoothie-ish texture. Pour into a glass container and freeze for 3-4 hours and you have the option to whip with a whisk every hour or so (helps make it a bit more fluffy). Hope this helps and let. me know how it turns out!

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