Apricot Pecan Ice Cream Cups

Prep Time 15 min
Cook Time N/A
Servings 6
Difficulty Easy


  • 2/3 cup gingersnap cookie crumbs (12 cookies)
  • 2 tablespoons Butter melted
  • 1/2 cup Smucker's® Low Sugar Reduced Sugar Apricot Preserves
  • 1/8 teaspoon almond extract
  • 1 1/2 cups no sugar added butter pecan ice cream slightly softened
  • 3/4 cup Sugar free whipped topping thawed
  • 1/4 cup finely chopped pecans


  • Step 1

    PLACE paper baking cups in 6 muffin cups. Combine crumbs and butter until moistened. Press about 2 tablespoons into each baking cup.

  • Step 2

    STIR together preserves and almond extract. Spoon 1 tablespoon into each cup. Top with small scoop of ice cream. Put whipped topping in pastry bag. Swirl about 2 tablespoons whipped topping on each cup. Garnish with chopped pecans and 1/2 teaspoon preserves. Freeze 3 hours or overnight.

  • Step 3

    LET stand at room temperature 5 minutes before serving.