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Semi-Homade Pumpkin & Pecan Pie Ice Cream Recipe

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This recipe for Semi-Homade Pumpkin & Pecan Pie Ice Cream is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fat-free caramel syrup
Thin ginger snap cookies, for garnish
4 cups slightly softened 1/2-the-fat butter pecan ice cream
3⁄4 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped toasted pecans
Directions:
Directions:
Put ice cream, pumpkin puree and pumpkin pie spice in a plastic container. Mix with a wooden spoon until blended. Cover and freeze at least 3 hours or until firm.

To serve: If ice cream is frozen solid, take it out of the freezer for a few minutes to soften slightly then scoop into dessert bowls. Drizzle with each serving with 1 tablespoon each chopped pecans and caramel syrup. If desired, stick a cookie into ice cream or crumble over the top.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 min

 

 

 

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