Pumpkin Ice Cream

Pumpkin Ice Cream Recipe
Photo: Becky Luigart-Stayner
As yummy as pumpkin pie... without the crust! Freeze in a 13"x9" pan, and use Halloween cookie cutters to make individual servings.
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Yield:

Serves 8 to 10.

Recipe from

Gooseberry Patch

Ingredients

1/2 gallon vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange juice

Preparation

Place ice cream in a large bowl; set aside. Mix remaining ingredients with an electric mixer on low speed; blend into ice cream. Cover and freeze. Let soften slightly before scooping for serving.

 

Note:

Gooseberry Patch Halloween

October 2011
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