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Pumpkin Ice Cream
Course:
Dessert
Servings:
6
servings
Author:
Eating Gluten and Dairy Free
Ingredients
2
pints
dairy free vanilla ice cream
1⅓
c
canned pumpkin or fresh
1
teaspoon
cinnamon
¼
teaspoon
ground ginger
Instructions
Place ice cream on the countertop to soften.
In a large bowl, place the pumpkin, cinnamon, and ginger; mix well.
Once the ice cream is softened, fold it into the pumpkin mixture until there are no lumps.
Transfer the pumpkin ice cream into a 9"x5" bread pan and place in the freezer for 2 hours or overnight.
For serving-- remove from freezer and allow to soften for 5-10 minutes before scooping to serve.