2 c. soy milk
3 T. Earth Balance (or other vegan margarine)
1 c. brown sugar
2 T. arrowroot
1 t. vanilla
½ c. chopped pecans (toasted pecans are especially nice)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, Earth Balance, and brown sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Stir in the vanilla extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped pecans during the last 5 minutes of freezing.