Ice-Cream Pumpkin

Recipe from

Southern Living


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


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.

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

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.

October 1996
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