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Vegan Butter Maple Pecan Ice Cream by @SimpleVeganista from @BlenderBabes

Vegan Butter Maple Pecan Ice Cream Recipe

5 from 2 votes
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Course: Dessert, Ice Cream
Prep Time: 6 minutes
Cook Time: 6 hours
Total Time: 6 hours 6 minutes
3 cups
Calories: 845kcal
Author: The Simple Veganista


  • 3 large or 4 small ripe bananas frozen or unfrozen*
  • 1/2 cup raw almond butter
  • 1/3 cup pure maple syrup
  • 1/4 cup tahini
  • 1 teaspoon cinnamon
  • 2 teaspoons of vanilla extract
  • 1 cup pecans


  • Place all ingredients into the blender in the order listed and secure lid.
  • For Blendtec: If using the Twister jar, cut the recipe in half. Run the ICE CREAM cycle and turn the lid counterclockwise. Using the Fourside/Wildside Jars, run the ICE CREAM cycle. If the blade spins freely stop the machine and use a spatula to push ingredients down into the blades and then run the ICE CREAM cycle again. Repeat if necessary until creamy and combined.
  • For Vitamix: Start on VARIABLE, speed #1. Turn machine on and slowly increase to VARIABLE speed #10/HIGH. Use the tamper to press ingredients into the blades. You may have to stop the machine and scrape ingredients toward the center and continue blending for about 2 to 3 minutes, until creamy and combined.
  • Pour into a container and stir in pecans.
  • Serve immediately for a soft serve ice cream, for a hard ice cream place in an air tight container and freeze for at least 6 hours.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


*If using unfrozen bananas blending time will be less and you will need to store in the freezer to harden completely.


Serving: 1g | Calories: 845kcal | Carbohydrates: 73.4g | Protein: 14.4g | Fat: 60.4g | Saturated Fat: 5.8g | Polyunsaturated Fat: 50.7g | Sodium: 33.1mg | Fiber: 13.4g | Sugar: 41g