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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Pumpkin Ice Cream

As yummy as pumpkin pie... without the crust! Freeze in a 13"x9" pan, and use Halloween cookie cutters to make individual servings.

Gooseberry Patch OCTOBER 2011

  • Yield: Serves 8 to 10.

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.

 

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Pumpkin Ice Cream recipe

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