Merry Christmas! All of the family celebrations are behind me for 2017 as I ease out of the hectic season. I am spending the day at home alone…just me and the fur-babies. The past month has whirled past me with constant planning, purchasing, wrapping, and baking/cooking intermingled with an already stressful time at work. Now that life can slow down a bit, I thought I would post a recipe for Pumpkin Ice Cream that I meant to post during the Thanksgiving holiday.
This time of the year is made for awesome flavors of pumpkin and spice! And because I love pumpkin in any form or fashion, I decided to make Pumpkin Ice Cream to serve as an unexpected holiday dessert.
While sitting on the couch in my living room, I am a little sad…not because the holidays are over, but because I am looking around wondering why I put up so many Christmas decorations. What was I thinking?
The saving grace for After-Christmas Blues or as a reward for taking down all the decorations is to treat myself to Pumpkin Ice Cream! 🙂
- 1 cup canned pumpkin
- ¼ teaspoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- Gingersnaps, optional
- In a large bowl, mix pumpkin and pumpkin pie spice until well blended. Stir in softened vanilla ice cream.
- Freeze until ready to serve.
- Garnish with gingersnaps, if desired.
Could it get any easier? Three ingredients! At this stage in my life (pre-retirement), I am NOT into complicated recipes. I am thrilled when I come across one as easy as this one.
Now, where are those storage boxes? ~Sigh!~