Do you have leftover pecan pie from the holidays? Use those remaining slices to create this easy and delicious Pecan Pie Ice Cream.
Every Thanksgiving we tend to outdo ourselves in the food department. Everyone brings a dish or two and then you have leftovers for days to come. I’ve teamed up with Pompeian Olive Oil to bring you this delicious and super easy Pecan Pie Ice Cream recipe. You may even want to buy or make the pie just for this ice cream.
Ice cream is one of my go-to desserts whether it’s 100 degrees outside or 30. My kids also have a love for it just like me. Everyone seems to pick out their specific flavor and then we all share a scoop or two after dinner.
After making this Pecan Pie Ice Cream the other night, I caught my daughter stealing a few scoops from the bowl. She gave this recipe two thumbs up and can’t wait to get more in the upcoming days. Lucky for her I have a few more slices of pecan pie left that could use a scoop of Pecan Pie Ice Cream on top. Don’t forget to add a little caramel drizzle to the top.
When making this ice cream, I combine two slices of pecan pie along with a tablespoon and a half of Pompeian Olive Oil. The mixture was well blended and was able to fold into the ice cream well. If you want the ice cream with pecan pie chunks, don’t blend as much. I used Pompeian Smooth Extra Virgin Olive Oil for this recipe. It’s low in acidity and the smooth flavor is perfect for this ice cream.
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