2 cups soy creamer (I use Trader Joe's)
1/2 cup vegan butter (I usedEarth Balance buttery sticks)
2 ounces vegetable shortening
3/4 cup maple syrup, Grade B
1/4 cup agave nectar
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon guar gum
1/2 teaspoon salt
1/2 to 3/4 cup roasted salted pecans
1) Melt margarine and shortening over low-medium heat. Whisk in salt and guar gum. Pour into medium sized bowl and set aside. Simmer maple syrup and agave nectar over low-medium heat for about 8 to 10 minutes until reduced to 3/4 cup. Pour into bowl with margarine mixture and whisk in vanilla. Set aside to cool, whisking every couple minutes. I put the bowl in an ice bath so it would cool faster, but it's not necessary.
2) In a large bowl, add chilled creamer and chilled margarine/maple mixture and whisk vigorously or use a hand mixer or immersion blender to get the mixture super smooth. I used the immersion blender.
3) Add mixture to frozen mixer bowl in ice cream machine and turn machine on for 20 minutes. Add pecans (1/2 to 3/4 cup, depending on how nutty you want it) and turn machine on for another 5 to 7 minutes. Put in freezer for at least 2 hours until set.
Source of recipe: I came up with this recipe in response to an unconquerable craving for Haagen Dazs Butter Pecan ice cream. This is almost IDENTICAL in calories/fat, taste, and mouth-feel to full-fat, dairy ice cream. So if you're looking for something low-fat, this is not the recipe for you.
Also, I couldn't detect even a trace of soy in the flavor. The reason for this is that I used Trader Joe's Soy Creamer. Other soy creamers are a bit more chalky, but if you can't get Trader Joe's, Silk or something else will do. You could even use soy milk or rice milk, but don't expect the REAL ice cream flavor and texture this recipe produces.