Mix pumpkin puree, sugar, and pumpkin pie spice together in a large
In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.
Mix all ingredients, except ice cream.
When all ingredients are mixed, fold in ice cream.
Refreeze.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.
Additional Tools:
Ice Cream Maker; Dremel Tool (Not necessary,
Mix pumpkin and ice cream in large mixing bowl.
Cream until well mixed.
Spoon into pie shell.
Freeze 1 hour.
Mix pumpkin and ice cream together.
Add pudding mix.
Pour into pie crust.
Top with Cool Whip and walnuts.
Refrigerate.
Combine pumpkin with ice cream.
Combine sugar with spices; add to ice cream mixture.
Pour into crust; top with pecans, if desired.
Freeze until serving time.
Serves 8 to 10.
Stir together and refreeze.
Can put into graham cracker pie crust.
Freeze.
Keep covered.
Place the canned pumpkin into a colander lined with
owl in freezer.
Let ice cream stand at room temperature 45
Crush the graham crackers.
Add melted butter, 1/2 cup sugar and 1 tablespoon Knox gelatine.
Press warm crumbs into pie pan and chill.
Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.
f pan.
Spread chocolate ice cream evenly on prepared crust.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
In large mixing bowl, mix pie and ice cream together. Spoon into 13 x 9 dish. Sprinkle nuts and coconut on top; freeze. Cut into squares and serve.
o cool completely.
Combine cream, half and half, 1 cup
Slightly soften ice cream. Puree half the peach pieces
Combine Oreo and butter.
Press in 13 x 9-inch pan.
Spread ice cream on top of Oreos.
Make chocolate syrup by melting chocolate squares and margarine.
Add sugar and Pet milk.
Cook until thick.
Spread on top of ice cream.
Top with Cool Whip. Garnish with peanuts.
Freeze overnight.
Set out a few minutes before serving.