Dessert Recipes
Pumpkin Ice Cream
Yield: 4 to 6 servings
Ingredients
- 1 cup cooked or canned pumpkin (not pumpkin pie filling)
- 1/4 teaspoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- Gingersnaps (optional)
Instructions
- In medium bowl, mix the pumpkin and spice until well blended.
- Stir in ice cream.
- Freeze until ready to serve.
- Garnish with gingersnaps if desired.