Vanilla Pudding Ice Cream W/ Pecans, Caramel, and Oreo Pie Crust
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 236.59 ml plain fat-free yogurt, drained
- 473.18 ml almond milk (unsweetened, original)
- 2 (198.44 g) box Jello Instant Vanilla Pudding Mix
- 9 inch Oreo cookie pie crusts, half of
- 236.59 ml pecans (chopped)
- 118.29 ml caramel topping
directions
- 2 hours before hand or overnight drain 1 cup plain yogurt through cheese cloth and strainer over a bowl.
- By hand or with blender mix almond milk, drained yogurt, and pudding mix, add more milk if the consistency is off.
- Mix chopped pecans and caramel together.
- Put pudding and milk mixture into ice cream maker.
- Once pudding mixture starts to thicken, add pecan mixture in globs to it.
- Break half the pie crust into pieces.
- Once ice cream is the consistency of soft serve add pie crust pieces.
- Freeze and Enjoy.
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