Preheat the oven to 350° F. Spread the pecan pieces on a baking sheet and place in the oven for about 10 minutes, until lightly toasted.
Immediately put the toasted pecans in a mixing bowl with 2 tbs of ghee or buttery spread and the salt. Let the heat of the pecans melt the ghee. Stir to combine then chill the nuts.
Put the remaining ¼ cup ghee, coconut mll, dates, almond, cashew or hemp milk, vanilla extract and thickener (if using) in a blender. Purée until smooth.
Freeze for about an hour or refrigerate until cold.
Pour into the ice cream machine and churn per the manufacturer's instructions.
Chop the pecans, and add them to the ice cream when it reaches a soft serve consistency.
Eat right away or freeze until hard for pretty scoops.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-dairy-free-ice-cream-butter-pecan-ice-cream/