Pumpkin Ice Cream - An easy autumn treat!

 PUMPKIN ICE CREAM

An easy autumn treat!

This one is a bit of a cheat, but that just makes it quick and oh, so easy.  I started with store bought ice cream!!  I know?!?!  It's genius!!  I used Breyers No Sugar Added Vanilla, but any variety of vanilla will work beautifully for you, I'm sure.  I added one scoop of canned pumpkin to 2 scoops of ice cream, sprinkled on 1/4 teaspoon of cinnamon, a dash of nutmeg, and one packet of Splenda. (You could use 2 to 3 teaspoon of sugar - whatever tastes best to you.)  I mixed it all together and added a heaping tablespoon of walnuts.  YUM!!

Feel free to experiment if you wish.  Any spices used in pumpkin pie would be marvelous.  Depending on the recipe you use, you might see ginger, allspice, or cloves in addition to cinnamon and nutmeg.  The simplest way to do it would be to use a heaping 1/4 teaspoon of "pumpkin pie spice".

I did notice that the ice cream became less firm as I mixed it with the pumpkin.  I'm sure if you mix it ahead of time it could go in the freezer to firm up again.  I'll experiment and let you know.

PUMPKIN ICE CREAM - Single serving

2 - 3" scoops of vanilla ice cream

1 - 3" scoop of canned pumpkin

1/4 teaspoon of cinnamon

A dash of nutmeg

1 packet of Splenda. (or 2 to 3 teaspoon of sugar)

OPTIONAL - dash of ginger, cloves, allspice 

OPTIONAL - 1 heaping tablespoon chopped walnuts or pecans

Mix!  Place in freezer for an hour if it's not firm enough for your liking.

Here we have an autumn tune from the NEW Loreena McKennitt album "The Wind that Shakes the Barley".  She is astonishing, as usual.