Cassandra Schowengerdt's easy recipe for Pumpkin Ice Cream

Cassandra Schowengerdt's easy recipe for Pumpkin Ice Cream

Heaping Harvest of RecipesRecently, I was looking for pumpkin-flavored desserts to serve with my turducken dinner, and my coworker Cassandra Schowengerdt shared this with me. Cassandra works in The News-Gazette marketing department.

I ultimately decided to go with another recipe, but doesn't this look easy and tasty?



Pumpkin Ice Cream
Soften 1/2 gallon of good vanilla ice cream
Stir in 1/2 cup canned pumpkin (not pumpkin pie mix)

Soften ice cream and stir pumpkin, cinnamon and brown sugar, starting with a tablespoon at a time. Mix well and refreeze in a 9-inch-by-13-inch pan. You can double this recipe.

You could also do things like crumble sugar cookies on top, or stir in some pieces of cheesecake.

Comments embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments