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Include the vegan butter in a small skillet over a normal flame.
Add the chopped pecans as the butter melts.
Heat them for ~seven mins till you see them beautifully golden & feel the nutty aroma.
To prevent them from burning & roasting them evenly, move them frequently.
Include the milk & sugar of coconut, essence of butter, soaked cashews, salt, maple syrup, & vanilla essence in a blender jug (high-speed).
Blend for ~two mins or till the smoothness you want is achieved.
When you get the smooth mixture, transfer it to the saucepan.
Heat it over a normal full flame for ~seven mins to get the custard-like texture with strong flavor.
The next step is to bring it to the normal surrounding temperature, which will take around half an hour.
Once cooled down, dish it out in a container, cover it & refrigerate it till it is chilled fully.
When the base is chilled, transfer it to the ice cream maker.
Use the machine of ice cream according to the directions in the handbook.
After ~twenty mins, include pecans (toasted) & mix them.
Transfer the ice cream to a container (freezer-safe) & level the surface.
Freeze for a minimum of three hours.
Your Vegan Butter Pecan Ice Cream is ready to serve!