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Peach Pecan Ice Cream Tart



– 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
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Serves 8 to 12

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

I make this pie frequently during the summer when peaches are ripe and juicy. I often make a couple at a time and keep one in the freezer for unexpected company.