Pumpkin Pie Ice Cream Fantasy

Frozen treats this fall! Top blended pumpkin pie and ice cream with pecans and caramel for a delectable dessert.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 10 min
  • total time 1 hr 10 min
  • ingredients 4
  • servings 12
 

Ingredients

1
baked pumpkin pie
1
brick (1/2 gallon) premium vanilla ice cream
Caramel topping
Pecan halves, toasted, coarsely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Freeze pie 1 hour. Let ice cream stand at room temperature 8 to 10 minutes to slightly soften. Cut ice cream into chunks in large bowl. Chop three-fourths of the frozen pie into 1-inch chunks. Refrigerate or freeze remaining pie for later use. Gently fold pie chunks into ice cream until blended.
  • 2 Scoop ice cream mixture into dessert bowls. Drizzle with caramel topping and top with toasted pecans. Serve immediately.
  • 1 Freeze pie 1 hour. Let ice cream stand at room temperature 8 to 10 minutes to slightly soften. Cut ice cream into chunks in large bowl. Chop three-fourths of the frozen pie into 1-inch chunks. Refrigerate or freeze remaining pie for later use. Gently fold pie chunks into ice cream until blended.
  • 2 Scoop ice cream mixture into dessert bowls. Drizzle with caramel topping and top with toasted pecans. Serve immediately.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
,
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
),
Sodium
470mg
470%;
Total Carbohydrate
74g
74%
(Dietary Fiber
3g
3%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 3 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.