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*This Recipe Post is Sponsored by Steviva as they provided the MonkSweet for this recipe. I am participating in their 2017 Blogger Recipe Challenge.
Pecan Pumpkin Pie Ice Cream
Just a couple of days ago my son and I realized it was the first day of Fall. We were so excited because it is the start of our favorite part of the year. I have already seen people in the northern part of the United States talking about how their temperatures are dropping and some have even had their frost official frost of the season. Ahh, Fall, it is so amazing.
The only problem is that Mother Nature has once again forgotten to send Arkansas the calendar reminder! And if she does, then apparently, this southern state I call home doesn’t feel the need to adhere to said reminder because it is still in the high nineties this week!
As usual, we saw the calendar turn, I got all my Fall decor out of the garage, and I started stocking up on Fall baking supplies, but it never fails that when I leave my self-imposed Fall environment, I get a kick of reality when I still get sweaty just walking to the mailbox. Bah Humbug summer, give this girl a break!
No matter how unforgiving the temperature is I refuse to abandon my hope of cooler weather and my love of everything Fall. For instance pumpkin pie! I seriously could eat pumpkin any time of the year, but I do restrain myself and hold out for Fall. For the most part anyway.
Since it is still too hot to bake as much as I would like, I wanted to find a way to enjoy my Fall favorites without standing at the oven for hours. That is when I knew I had to combine my pumpkin pie with my one and only summer love, ice cream! Yes, it’s true there is still hope for fall here in Arkansas you guys, but who knows when that will be, so let’s enjoy this Pecan Pumpkin Pie Ice Cream while we wait.
A while back I was given a few new sweeteners from a company called Steviva. They were kind enough to host a blogger recipe challenge and I am one of the bloggers competing in three categories including drinks, entrée, and dessert. This ice cream recipe is my latest creation with the sweeteners and my entry into the dessert category of the contest!
Steviva is a company that offers a variety of lower carb sweeteners that will work for many of the low-carb lifestyles. Steviva is sponsoring this post as they sent each blogger in the contest a nice box of sweeteners to create our food entries with. The box included four of their sweeteners MonkSweet, Steviva, Nectevia, and Fructiva.
So far I have tried a couple in the creation process and I have enjoyed them both. Be sure to check out my Sweet Rosemary Glazed Pork recipe using their Nectevia sweetener. This Pork recipe is amazing and makes a stunning presentation for family and guests. It is my recipe entry for the entree category for the contest. It is so good! You should check out Steviva’s products soon! I will include some of Steviva’s links below this post so you guys can check out their products and their social media sites.
For my Pecan Pumpkin Pie Ice Cream, I choose to use their MonkSweet because I have heard a lot about this type of sweetener on the Trim Healthy Mama groups I follow. I also liked the flavor of the MonkSweet and knew it would pair well with the pumpkin and spices.
Making The Ice Cream
Making homemade ice cream is such a great way to enjoy a luscious frozen treat without having to worry about all the extra added ingredients that found in some store brands. There are so many affordable ice cream makers available today and the flavor possibilities are endless. I am a firm believer in enjoying ice cream all year round so why not kick it up a little with some wonderful Pumpkin Pie flavor to celebrate Fall?
There are just two main components that come together to make this Pecan Pumpkin Pie Ice Cream. They are the pumpkin ice cream and the pecan shortbread crumbles that mimic the pie crust from traditional Pumpkin Pies. Both are easy and tasty on their own, but when you combine them watch out because something magical happens, you guys!
This glorious recipe starts with a basic ice cream base that is easy to make and churn in any style ice cream machine. Once the ice cream base is complete, the second step is to make the pecan pie crust crumbles that are layered throughout that delicious pumpkin ice cream. The crumbles are as easy as mixing a few ingredients together and coating them with butter and baking. So simple but a tasty way to add the texture and taste of a pie crust to our Pecan Pumpkin Pie Ice Cream when layered into the mix.
Trust me you guys, this ice cream is Fall in a bowl. It tastes just like a Pumpkin Pie with a fabulous crust and crunch from the pecans. The MonkSweet was just the right sweetness so I was super happy with the results and I know you guys will be too! Enjoy, and let me know in the comments below if you have tried the Steviva sweeteners and which one is your favorite!
Be sure to hop over and check out Steviva for more recipes using their products. You can find them here:
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