The only thing better than a full Thanksgiving spread? LEFTOVERS. We transformed three of our favorite Turkey Day staples—cranberry sauce, sweet potato casserole, and pecan pie—into epic ice cream desserts. Level up your post-Thanksgiving eats with us and don't forget to tag us in your creations.

Cranberry Sauce Cinnamon Rolls w/ Honey Lavender

1 puff pastry sheet, thawed (we used store-bought)
1 ½ cup brown sugar
1 tablespoon cinnamon 
3 tablespoon butter, softened
¾ cup cranberry sauce, plus more for topping
½ cup powdered sugar
1 pint of Honey Lavender ice cream


  1. Preheat the oven to 325F.
  2. Add brown sugar and cinnamon to a small bowl. Whisk until combined. 
  3. Unfold the thawed puff pastry sheet and, using an off set or rubber spatula, spread evenly with softened butter. 
  4. Sprinkle brown sugar and cinnamon mixture evenly over your buttered puff pastry.
  5. Use a rubber spatula to smooth the cranberry sauce over your cinnamon mixture, leaving an inch on one of the long sides for rolling.
  6. Starting on the long end you left empty, gently roll the dough up tightly jelly roll style. 
  7. Cut into 8 even rolls.
  8. Transfer your rolls into a greased springform pan.
  9. Bake 15-20, or until pastry is golden brown.
  10. If desired, microwave any leftover cranberry sauce and spread evenly over your cooked rolls. 
  11. Sprinkle with powdered sugar, then top with Honey Lavender ice cream.

Sweet Potato Pie Pound Cake w/ Arbequina Olive Oil

3 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½  teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla
2 cups sweet potato casserole
1 cup marshmallow glaze (recipe follows)
1 pint of Arbequina Olive Oil ice cream


  1. Preheat oven to 350F.
  2. Combine flour, baking powder, ground cinnamon, baking soda, salt and nutmeg. Whisk together and set aside.
  3. Add butter and sugar to a large bowl and using a stand or electric mixer, beat until creamy and smooth. 
  4. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up. 
  5. With mixture on low, slowly stream in eggs until fully incorporated. Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes. 
  6. Once eggs are incorporated, add vanilla and mix until combined.
  7. Reduce mixer speed and add leftover sweet potato casserole, mixing until fully combined. 
  8. Scrape down the sides of the bowl, then gradually add flour mixture and mix until just about combined. 
  9. Using a rubber spatula, gently fold until all flour is combined. 
  10. Pour mixture into a parchment lined loaf pan and bake for 20-25 minutes or until golden brown.
  11. Drizzle marshmallow glaze over baked loaf. 
  12. Serve warm with butter if desired and a scoop of Arbequina Olive Oil ice cream.

Marshmallow Glaze

1 ½ cups confectioners sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
½ cup water
3 tablespoons butter 
2 cups mini marshmallows


  1. Combine confectioners sugar, vanilla extract and salt in a medium bowl. Whisk and set aside.
  2. In a medium pot, combine water and butter  and bring to light boil over low heat.
  3. When butter has melted, add marshmallows and whisk until marshmallows are melted and fully combined.
  4. Remove from heat and set aside.

Pecan Pie Milkshake w/ Chocolate Gooey Brownie

1 pint of Chocolate Gooey Brownie
1 slice of leftover pecan pie
Splash of milk


  1. Place 3 scoops of Chocolate Gooey Brownie ice cream into a blender or stainless steel malt cup. 
  2. Add a splash of  milk and slice of leftover pecan pie. Blend until smooth. (Use an immersion blender if you are mixing in a malt cup.)
  3. Pour ice cream mixture into milkshake glass and top with additional slice of pecan pie if desired.