Chocolate Pecan Pie Ice Cream

If you’re a pecan pie person, this flavor is the best of the bunch, no jokes. If you’re feeling literal, you can serve it in a pie crust, but in a bowl does the trick too!

Directions

Prepare the Chocolate Pecan Pie Ice Cream

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.

2. In a medium bowl, mix brown sugar, corn syrup, egg, salt, and cinnamon until smooth. Use your hands to break the pecans into smaller pieces and add them in. Mix well.

3. Spoon into the baking pan, leaving no goo behind. Bake for one hour or until the top has light bubbles that are set. Allow to cool.

4. Carefully separate any shards of hard sugar that have formed along the edges for garnish. Spoon the rest of the filling into the ice cream and carefully mix until the elements are lightly layered and mixed together but not completely combined. Top with sugar shards. Freeze completely.

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

Chocolate Ice cream Michal Frischman Michal Frishman Nuts Pecan pie Pecans

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Vanessa Kos

1 year ago

Please review this recipe
after 40 minutes it was smitheries, is there a mistake in the temperature in the recipe???

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So}mouwmin

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Reply to Vanessa Kos

1 year ago

Hi! We spoke to Michal and she said she’s made this pie many times at the same time and temp and it came out delicious, but she’s always made it in a disposable 9×13. If you didn’t make it in an aluminum 9×13 that could impact the recipe.

She suggests cooking the pie for 30 minutes if using a real (ie not disposable) pan.