We served two desserts at Friendsgiving. I liked the idea of serving a couple different treats, just in small sizes so they are more enjoyable. I love a big ol' piece of pie, don't get me wrong. But, after a big meal sometimes too much dessert can really ruin the experience. I decided instead of serving a more traditional pecan pie I'd turn it into ice cream. That way I could serve every just one or two small scoops and we'd enjoy that nutty, spicy pecan pie deliciousness without having to consume a whole pieces of pie after a big meal. Of the two desserts we served, this was the bigger hit. I think it's because this is a cream cheese based ice cream, making it almost cheesecake-like. It's also super easy to make.
Pecan Pie Ice Cream, makes a generous quart.
8 oz. softened cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
a pinch of salt
1/4 to half a pecan pie, cut into small pieces
Cream together the cream cheese and sugars. Stir in the milk, cream, vanilla and salt. Refrigerate for at least 2 hours, or overnight. Pour the batter into your ice cream machine and follow the manufacturer's directions. During the final stages of the freezing process add in the pie bits. I served this with a few more candied nuts on top with some caramel sauce. Just trying to make it look fancy. 🙂 This would also be an awesome ice cream to make with leftover pie. Just a thought. Enjoy! xo. Emma
Credits // Author: Emma Chapman, Photos by: Janae Hardy