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Peach Pecan Ice Cream Tart

Serves 8 to 12

Ingredients

1 cup crushed pecan shortbread cookies, such as Pecan Sandies

1 cup finely chopped toasted pecans, plus 1 c. coarsely chopped toasted pecans

1/3 cup Real California butter, melted, plus more for the pan

1 qt. Real California butter pecan ice cream, softened

4 ripe peaches, peeled and diced

Directions

In a medium bowl, combine the crushed cookies, finely chopped pecans, and butter. Press the mixture into the bottom of a buttered 9-in. springform pan and set aside in the refrigerator.

Place the ice cream in a large bowl and fold in the peaches. Spread the ice cream mixture into the springform pan, smoothing the top, and freeze until firm.

Sprinkle with the chopped pecans before serving.

By Trisha K. from Eagle, ID

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.