Pecan Pie Ice Cream

The Cuisinart Ice Cream Maker could have been one of the best purchases I have made in some time, especially during this time of year. Not only does this device not take up a whole lot of room, but it is also really simple to clean, and furthermore, with only a few simple ingredients, you have ice cream served in under 30 minutes!

Pecan Pie Ice Cream Recipe

As you have probably seen, I have been making everything from mint chocolate chip ice cream to cookies and cream, to yes, pecan pie ice cream. I made this pecan pie ice cream because a friend of mine on Faceook suggested it. I do open the polls from time to time asking what friends would create should they have the opportunity, and the responses have been pretty creative. Everything from chocolate and Sriracha, to green tea, to pumpkin, but it was the pecan pie that I thought I would create.

This pecan pie ice cream has everything you would expect in that lovely piece of pie, and it is also one that all of my kids really enjoyed. Let’s get started.


  • 1 cup of whole pecans
  • 1/4 cup of light brown sugar
  • 1/4 cup of granulated sugar
  • 1 tbsp unsalted butter
  • 1 pie crust, store bought, cooked according to directions
  • 1 cup of whole milk, cold
  • 1/4 cup of granulated sugar for the ice cream maker
  • 2 tsp vanilla extract
  • 2 cups of heavy cream, cold
  • pinch of salt
  • Ice Cream Maker

As I always say when making ice cream, freeze the bowl, as it is very important that it is completely frozen.

Begin by adding the milk, and the quarter cup of granulated sugar to a mixing bowl, and do just that, mix with a whisk until all of the sugar dissolves. Add in the vanilla extract, and the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture. Let the mixer spin for at least 30 minutes.

Pecan Pie Ice Cream Recipe

During this time, cook your pie crust, as well as caramelize your pecans.

To make the pecans, add the butter and sugars to a skillet. Toss in the pecans, and cook on medium to low heat until the sugars dissolve and begin to caramelize the nuts. Remove and place on parchment paper, allowing them to cool.

Once the pie crust is cooked, remove from the oven and let it cool. Once cooled, break into bite sized pieces.

Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream.

Once the ice cream has formed, fold in your pie crust, salt, and the pecans. Now it is ready to be eaten. Serve in a bowl with any remaining pie crust, and save the rest in some pint sized containers.

Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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