MAKE: Pumpkin Spice Cream

Don’t worry, this recipe doesn’t have you breaking out the ice cream maker or the churn. This is the cheat recipe for pumpkin spice ice cream!

Ingredients

• Vanilla Ice Cream
• 1 cup Canned Pumpkin (not pie filling, actual pumpkin)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• And for grown-ups, a splash of dark rum or bourbon is delish!

Don’t get me wrong, if you want to go and make it all there’s some great recipes out there. I just don’t have an ice cream maker and sometimes the store bought flavours let me down.

So for this one, buy your favourite vanilla ice cream. If you’re making this for just you, maybe some Cornell Cream orHäagen-Dazs®. Really indulge. It’s it’s for hordes of relatives, some of whom you don’t even like that much, buy the cheap stuff and tell no one. I won’t judge.

Let your ice cream sit on the counter for a couple minutes with the lid off. You want it to be soft, but not melted.

Get a bowl big enough to fit all the ingredients together and stir.

Add the ice cream and start stirring until it’s creamy and smooth, then add the pumpkin.

If 1 cup isn’t enough pumpkin flavour, go ahead and add more! Pumpkin is good for you. You’re basically making your ice cream healthier. Don’t you feel better now?

Now add your spices. Same thing as the pumpkin; if it doesn’t taste spicy enough for you, go ahead and add more. Careful with the cloves though. It’s easy to go from too little to oh-my-gosh-what-have-I-done without realizing it.

That’s it.

Toss it back into the freezer if you’re not going to eat it right away, otherwise serve and enjoy. It’s delicious alone, though ginger cookies as a side dish might just rock your world.