Apple Butter Ice Cream Sundaes with Butter Pecan Ice Cream
Ingredients
- 1 pint Belfonte Butter Pecan Ice Cream
- ¼ cup Apple Butter (store-bought or homemade)
- ¼ cup Pecans, toasted and roughly chopped
- ¼ tsp. Ground Cinnamon
- ¼ tsp. Flaky Sea Salt
- Whipped Cream, for topping
Directions
- In a small nonstick pan over medium heat, toast the pecans for 4-5 minutes, stirring frequently, until lightly browned. Stir in cinnamon and salt, then remove the pan from the heat. Let the pecans cool for about five minutes, then roughly chop.
- In a small saucepan over low heat, warm the apple butter for 3-4 minutes, stirring frequently, until smooth.
- Divide the Belfonte Butter Pecan Ice Cream between two bowls. Spoon the warm apple butter over the ice cream, then sprinkle with chopped pecans and top with whipped cream. Serve immediately.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 2 sundaes