Copycat Blue Bell Pecan Pie Ice Cream Recipe

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Blue Bell Pecan Pie Ice Cream has fans swooning, but why wait for store shelves to restock when you can replicate the magic at home? With luscious brown sugar ice cream, crunchy pecans, gooey swirls of pie filling, and flaky crust pieces, this recipe brings every decadent bite to life.

How to make Blue Bell Pecan Pie Ice Cream

Blue Bell Pecan Pie Ice Cream is a limited-edition seasonal flavor from Blue Bell Creameries.

Ingredients

For the ice cream base:

• 2 cups heavy cream
• 2 cups whole milk
• 6 large egg yolks
• ¾ cup brown sugar (light or dark)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the pecan pie filling swirl:

• ¾ cup dark corn syrup
• ½ cup light brown sugar
• ¼ cup unsalted butter (melted)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

For the roasted pecans:

• 1 cup pecan halves
• 1 tablespoon unsalted butter
• 1 tablespoon sugar
• Sprinkle of cinnamon (optional)

For the pie crust pieces:

• 1 store-bought pie crust (or make your own if preferred)
• 1 tablespoon sugar (for sprinkling on the crust)
• 1 egg wash (1 egg beaten with 1 tablespoon water)

Instructions

Step 1: Prepare the Ice Cream Base

1. In a medium saucepan, heat the heavy cream, milk, and salt over medium heat until warm (but not boiling).
2. In a separate bowl, whisk together egg yolks, brown sugar, and granulated sugar until pale and slightly thickened.
3. Temper the eggs by slowly pouring in about 1 cup of the warm cream mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the tempered mixture back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (170–175°F).
5. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve to remove any lumps, then cool to room temperature.
6. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 2: Make the Pecan Pie Filling Swirl

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and a pinch of salt until smooth.
3. Stir in the chopped pecans.
4. Pour the mixture into a small baking dish and bake for 20–25 minutes, or until the filling has set but remains slightly gooey. Let it cool completely before using.

Step 3: Roast the Pecans

1. In a skillet, melt the butter over medium heat. Add the pecan halves, stirring to coat them evenly in the butter.
2. Sprinkle the sugar (and cinnamon, if using) over the pecans, and toast them for about 5–7 minutes until fragrant and glossy. Set aside to cool.

Step 4: Bake the Pie Crust Pieces

1. Roll out your pie crust dough and brush it with the egg wash. Sprinkle with sugar for added sweetness.
2. Use a knife or pizza cutter to cut the dough into small rectangles or bite-sized pieces.
3. Bake on a parchment-lined sheet at 400°F (200°C) for 8–10 minutes or until golden brown. Let cool completely.

Step 5: Churn the Ice Cream

1. Once the base has chilled, pour it into your ice cream machine and churn according to the manufacturer’s instructions.
2. When the ice cream is almost done churning, fold in the roasted pecans and pie crust pieces using a spatula.
3. Carefully swirl in the cooled pecan pie filling (add as much or as little as you prefer). Be gentle to avoid overmixing, so the swirl remains distinct.

Step 6: Freeze and Serve

1. Transfer the ice cream to a freezer-safe container and smooth the top. Cover with parchment paper to prevent ice crystals from forming, and then freeze for at least 4 hours or until firm.
2. Once ready, scoop, serve, and enjoy a taste of homemade nostalgia!

Tips for Success

• Chill Ingredients and Equipment: Ice cream churns best with a cold base, so don’t skip the chilling step. You can also chill your mixing bowls and churner parts for extra efficiency.
• Don’t Overbake the Pecan Pie Filling: The filling should be gooey, not overly solid. This ensures it creates that luscious swirl.
• Careful with the Mix-ins: Add mix-ins gently to maintain their integrity within the ice cream base.
• Make Ahead: The components (ice cream base, swirl, pecans, crust) can all be prepped separately in advance, making assembly quick and easy.

What to serve with

Blue Bell Pecan Pie Ice Cream is already a dessert masterpiece, with its rich brown sugar ice cream, roasted pecans, gooey pecan pie filling, and flaky pie crust pieces. However, the right companion can elevate this sweet treat to an entirely new level.

a. Pecan Pie: Yes, you can double down on the pecan magic! Serve Blue Bell Pecan Pie Ice Cream with a warm slice of pecan pie for a dessert that highlights the best of both worlds. The warm pie and the ice cream create the ultimate hot-and-cold, gooey-and-creamy contrast.

b. Apple Pie or Cobbler: If you want to switch up the flavor profile, pair this Blue Bell Pecan Pie Ice Cream with a slice of warm apple pie or apple cobbler. The tart, spiced fruits balance beautifully with the sweet, nutty richness of the ice cream.

c. Brownies or Blondies: A dense, fudgy brownie or buttery blondie makes an excellent match. The chewy texture of the baked goods, paired with the crunch of the pecans and creaminess of the Blue Bell Pecan Pie Ice Cream, creates a satisfying contrast.

Ingredients Substitutes

Making a homemade version of Blue Bell Pecan Pie Ice Cream is a rewarding process, and while traditional ingredients create an authentic flavor, life sometimes calls for substitutes.

Substitutes for the Ice Cream Base

1. Heavy Cream

Heavy cream lends a luxurious richness and creamy texture to any ice cream. If you’re out of it or need a lower-fat option, try these alternatives:

• Half-and-Half: Combine equal parts whole milk and light cream to create a substitute. This will have slightly less fat content, which may make the ice cream less rich but still creamy.
• Coconut Cream: For a dairy-free option, use canned coconut cream. It will produce a velvety texture similar to heavy cream but with a slight coconut flavor.
• Evaporated Milk: A pantry-friendly option that reduces fat (but also slightly reduces creaminess).

2. Whole Milk

Whole milk provides structure and helps balance the richness of the heavy cream. Here are alternatives:

• 2% or Skim Milk: You can use lower-fat milk varieties, but keep in mind the ice cream will be slightly less creamy and more icy.
• Almond, Oat, or Soy Milk: For a non-dairy substitute, use a creamy plant-based milk. Plain and unsweetened varieties work best to avoid overpowering flavors.
• Cashew Milk: This is particularly great for a creamier dairy-free option due to its slightly higher fat content.

3. Egg Yolks

Egg yolks provide richness and help create a custard base. If you prefer not to use eggs, or if you’re making a vegan version, try these substitutes:

• Cornstarch Slurry: Replace the yolks with 2–3 teaspoons of cornstarch dissolved in cold milk (plant-based or dairy). This will thicken the base, creating a custard-like texture.
• Arrowroot Powder: Similar to cornstarch, arrowroot is a great natural thickener.
• Agar Agar: This gelatin substitute works as a thickener in vegan recipes. Dissolve about ½ teaspoon in hot liquid before adding it to the base.
• Silken Tofu: Blend soft silken tofu into the ice cream base for a creamy texture, as it mimics the binding quality and richness of eggs.

4. Brown Sugar

Brown sugar adds the caramelly sweetness characteristic of pecan pie ice cream. If you don’t have it, try these options:

• Granulated White Sugar and Molasses: Combine 1 cup of white sugar with 1 tablespoon of molasses for a homemade brown sugar replacement.
• Coconut Sugar: A natural substitute, coconut sugar has a similar caramel flavor and works beautifully in this recipe.
• Maple Syrup or Honey: Use these for natural sweetness, though your ice cream may skew toward a maple or honey flavor. Adjust the quantity slightly (about ¾ cup liquid sweetener for every cup of brown sugar).

Substitutes for the Pecan Pie Filling Swirl

1. Dark Corn Syrup

Corn syrup gives the pecan pie filling its gooey texture. If you want to avoid it or don’t have it handy, try:

• Maple Syrup: A great natural alternative with a subtle depth of flavor.
• Honey: Another great option; just note it will alter the flavor slightly.
• Agave Nectar: A lighter-tasting sweetener with a consistency similar to corn syrup.
• Golden Syrup: Popular in some countries, this cane-based syrup is a fantastic substitute for corn syrup.

2. Butter

Butter adds flavor and richness to the pecan pie filling. Here are substitutes:

• Coconut Oil: Use solid coconut oil for a dairy-free or vegan option. It replicates butter’s texture but will lend a subtle coconut flavor.
• Vegan Butter: Non-dairy butter substitutes work well as a one-to-one replacement.
• Ghee (Clarified Butter): If lactose is the issue but not dairy, use ghee for the same buttery richness.

3. Pecan Nuts

The roasted pecans in both the filling and as a mix-in are essential for that nutty crunch, but if you don’t have pecans on hand or want to make swaps:

• Walnuts: A close substitute with a similar texture and earthy flavor.
• Almonds: Try thinly sliced or chopped almonds for added crunch.
• Hazelnuts: These offer a buttery, slightly sweeter flavor profile.
• Sunflower or Pumpkin Seeds: These can work for nut-free variations while still giving a crunchy texture.

Substitutes for the Pie Crust Pieces

1. Pie Crust

The flaky, buttery texture of pie crust pieces is iconic in this recipe. If you don’t have one or want an alternative:

• Graham Crackers: Break graham crackers into chunks for a simplified pie-like texture.
• Shortbread Cookies: Crumble buttery shortbread cookies into bite-sized pieces.
• Digestive Biscuits (or Similar Cookies): These crumbly, slightly sweet cookies can mimic the texture of a pie crust.
• Puff Pastry Flakes: Bake and crumble puff pastry into small pieces for an extra flaky texture.

Substitutes for Vanilla Extract

Vanilla extract adds warmth to the overall flavor. If you run out or want variety, try:

• Vanilla Bean Paste or Vanilla Beans: These provide an even stronger vanilla note. For every 1 teaspoon of vanilla extract, substitute with ½ teaspoon paste or the seeds scraped from half a vanilla bean.
• Almond Extract: Adds a nutty, fragrant flavor (use sparingly; it’s stronger than vanilla).
• Maple Syrup: While it’s not a direct match, maple syrup adds a similar warming sweetness.

Final Thoughts

Blue Bell Pecan Pie Ice Cream is so rich and flavorful that it shines on its own, but the right pairing can enhance its nutty, creamy, and caramel goodness. 

More Pie Recipes:

• Copycat Little Debbie Banana Pudding Pie Recipe
• Oatmeal Cream Pie Banana Pudding Recipe
• Cinnamon Apple Pie Recipe
• Popeyes Apple Pie Recipe