This Vegan Chocolate Pecan Ice Cream is rich and thick like a premium ice cream. Like, make a batch right now and sit down and devour it! Use the servings slider to easily adjust the ingredient amounts.
⅓cuptoasted pecans, cooled completely and coarsely chopped
In a Vita-mix (or other high-powered blended) or food processor, process ¾ cup pecans, dates, and maple syrup until smooth, about 30 seconds on high in the Vita-mix, or pulsing for about 3 minutes in a food processor, scraping sides as needed.
Add vanilla, salt, and coconut cream, and process until smooth, about 30 more seconds (at this point, if you’re using a food processor you may need to transfer to a blender so the liquid doesn’t leak out). Add coconut milk to mixture and process until smooth, just a really quick blend.
Transfer mixture to frozen and ready ice cream maker and follow manufacturer’s instructions (mine takes about 20 minutes to churn), adding ⅓ cup of mini chocolate chips and ⅓ cup toasted pecans in the last minute of mixing. Transfer ice cream to a freezer safe container, and cover and freeze. Straight from the machine, the ice cream is soft, like the texture of soft-serve. Freeze for a couple hours or overnight for a firmer texture.