Pumpkin Ice Cream Recipe
- 1 cup canned pumpkin
- 1/4 teaspoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- Gingersnaps, optional
- 1. In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.
1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.
Reviews for Pumpkin Ice Cream
"this is an awesome recipe! I made it for a practical at school and the examiner absolutely loved it! gonna be making pumpkin ice cream a lot from now on"
"I made this a couple of times for group projects where I had worked. Very original and unique idea and flavor....even those skeptical of the pumpkin flavor in the ice cream really liked it."
"i really loved this. thank you for sharing this recipe!"
"I think I may use this for my next outing! It will be really useful for people who like ice cream."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.