Pumpkin Ice Cream

Name: Pumpkin Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 4-6 servings.
Ingredients: 1 cup canned pumpkin; 1/4 teaspoon pumpkin pie spice; 1 quart vanilla ice cream, softened; Gingersnaps, optional

This recipe really captures the flavor of fall. It's good with or without the gingersnaps.

Ingredients

1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

Directions

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.

Nutrition Facts

1 cup: 190 calories, 10g fat (6g saturated fat), 39mg cholesterol, 72mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 4g protein.

Originally published as Pumpkin Ice Cream in Country Woman September/October 1995

Reviews

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kavisha

Oct 11, 2014

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
becky66

Jul 16, 2012

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.
amyroc7

Jun 22, 2011

i really loved this. thank you for sharing this recipe!
stylegirl101

Oct 2, 2009

I think I may use this for my next outing! It will be really useful for people who like ice cream.