Do you have leftover pecan pie from the holidays? Use those remaining slices to create this easy and delicious Pecan Pie Ice Cream. 

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. 

Pecan Pie Ice Cream Recipe

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. 

Easy Pecan Pie Ice Cream

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. 

Pecan Pie Ice Cream

ENJOY ~ Meagan 

Yield: 6+ servings

Pecan Pie Ice Cream

Pecan Pie Ice Cream
Prep Time 10 minutes
Cook Time 2 hours
Additional Time 20 minutes
Total Time 2 hours 30 minutes



  1. In a large bowl mix the caramel and sugars until well blended with a hand mixer.
  2. Add in the milk and beat on low until most of the sugar has dissolved.
  3. Stir in the cream and vanilla.
  4. Cover with saran wrap and place in refrigerator for at least 2 hours.
  5. Turn on ice cream maker and pour in the mixture.
  6. Add pecan pie and olive oil to a food processor. Pulse for 10 seconds.
  7. Let the mixture churn for about 15 minutes and then in the last five minutes add the pecan pie mixture.
  8. When ice cream is done place in air tight freezer containers and place in freezer for about 2 hours to harden up.

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Disclosure: This is a sponsored post on behalf of Pompeian Olive Oil. All opinions are 100% my own and I appreciate your support on the brands that I love. 

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One comment on “Pecan Pie Ice Cream”

  1. omg this is such a great idea for leftover pecan pie!!!! I love it and I know I’d love this ice cream!

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