Pumpkin Ice Cream Easy 4 Ingredients Recipes

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PUMPKIN ICE CREAM

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Provided by IANKRIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 9



Pumpkin Ice Cream image

Steps:

  • In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  • Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

PUMPKIN ICE CREAM

This recipe really captures the flavor of fall. It's good with or without the gingersnaps.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 servings.

Number Of Ingredients 4



Pumpkin Ice Cream image

Steps:

  • In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

PUMPKIN ICE CREAM PIE

Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7



Pumpkin Ice Cream Pie image

Steps:

  • Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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