ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ice-Cream Pumpkin

Yield 16 servings


  • 3 quarts vanilla ice cream, slightly softened
  • 2 teaspoons pumpkin pie spice
  • 2 cups whipping cream
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 6 drops red liquid food coloring
  • 5 drops yellow liquid food coloring
  • 1 (1 1/2-inch) piece candied citron

How to Make It

  1. Line 2 (1 1/2-quart) bowls with aluminum foil. Spoon ice cream evenly into bowls; smooth top with back of spoon. Sprinkle each with pumpkin pie spice. Cover and freeze 8 hours or overnight.

  2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla and food coloring.

  3. Remove ice cream from bowls, and remove foil. Place ice-cream halves together to resemble a ball, and place on a serving plate. Spread with tinted whipped cream to resemble a pumpkin. Place citron on top to resemble a stem. Store in freezer until ready to serve. Serve with chocolate sauce, if desired.