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Pumpkin Pie Ice Cream

JodieFitz's picture
Ingredients
  Pumpkin 15 Ounce (Price Chopper 100% pure pumpkin)
  Canola oil 2 Tablespoon
  Fat free sweetened condensed milk 14 Ounce
  Light whipped topping 8 Ounce, frozen
  Cinnamon 1 1⁄2 Tablespoon
  Vanilla 2 Teaspoon
Directions

GETTING READY
1. Thaw the whipped topping.

MAKING
2. In a bowl, combine pumpkin, sweetened condensed milk, and whipped topping.
3. Add cinnamon, and vanilla. Fold to incorporate all the ingredients together.
4. Into a freezer friendly airtight container, transfer the mixture. Pop it in freezer overnight.

SERVING
5. Serve pumpkin pie ice cream with your choice of topping.

TIPS
You can also serve ice cream with caramel syrup.
Prepare phyllo dough bowls, and serve ice cream in it, to add a little fancy to your Thanksgiving table.
To prepare phyllo cups, all you need to do is just preheat oven to 375 degree. Grease a muffin tray, cut phyllo and lay them gently into the tins. Lay several layers. Baste lightly with canola oil, and bake for 5-7 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Freezed
Dish: 
Ice Cream
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
15 Minutes
Servings: 
4

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