It's crazy this time of year.
So how about a really quick dessert you can throw together, pop in the freezer and then serve!
Pumpkin Pie Ice Cream
with bits of gingersnaps and mocoa dusted almonds is a delightful treat!
It only takes a little bit of mixing and some overnight time in your freezer. Or just stick it outside overnight! Just a little sarcastic winter humor. Yes, I know it is fall but the Midwest seems to have slipped into winter already. Lucky us...yesterday was one of the coldest mid November days on record. Wind chills at 0!
Anyhow, back to how easy this is to make. You actually start with your favorite brand of vanilla ice cream!
3 cups vanilla ice cream
1/2 cup pumpkin pie filling
1/4 cup mocha dusted almonds, chopped
1 package of gingersnaps
Mix together softened vanilla ice cream and pumpkin pie filling. Fold in the almonds. Break 6 gingersnap cookies. Fold those into the ice cream as well. Freeze overnight. Serve a small scoop on a gingersnap.
The pieces of gingersnaps and mocha dusted almonds are such a yummy addition to the smooth pumpkin pie ice cream. Starting off with a package of your favorite vanilla ice cream sure does help to make this recipe a quick one. Whether you stick it in your freezer or outside, if you have these unseasonable temps, you are surely going to enjoy this fall flavored ice cream. Is Mother Nature listening...I said fall not winter!
Celebrate the little things that make life sweet,
You may also like:
|Pumpkin Cinnamon Rolls|