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Halloween Ice Cream Pumpkins

  • 2servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA
MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Pumpkins:

  3. 1 gallon vanilla ice cream, softened slightly

  4. 2 tsp. pumpkin pie spice

  5. two 1/2 gallon freezer bags

  6. 1 ripe banana

  7. 1 cup chocolate ice cream syrup

  8. Icing:

  9. 6 cups heavy or whipping cream

  10. 1 cup powdered sugar

  11. 1 tsp. vanilla extract

  12. 6 to 7 drops red liquid food coloring

  13. 5 to 6 drops yellow liquid food coloring

Instructions Jump to Ingredients ↑

  1. Place two 1/2 gallon freezer bags in the freezer until very cold. Put each bag in a bowl. Divide ice cream between bags. Sprinkle 1 tsp. pie spice into each bag of ice cream. Seal bags and freeze overnight. Line a sheet pan with wax paper. Take bags out of freezer. Remove ice cream from bags, place on prepared pan, and form into pumpkin shapes. Return to freezer. Spread icing over pumpkin. Use a fork or spatula to make pumpkin ridges. For stem: Peel banana and cut in 1/2 crosswise. Dip into chocolate syrup and stick into top of ice cream pumpkins. Use candy to make the pumpkin's face. Return pumpkins to freezer until ready to serve.

  2. For Icing:

  3. Beat together cream, powdered sugar and vanill until smooth. Stir in food coloring to make an orange tint.

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