Am I the only person who opens a can of pumpkin and then scrambles for ways to actually use it…? I never thought I’d say this but, I’m getting quite sick of pumpkin oatmeal and pancakes. I can’t complain, though, because I’ve been inspired to produce delicious creations like this.
Pumpkin ice cream is easy-peasy to make. The process is exactly how you’d imagine it to be.
First, put a scoop or two of vanilla ice cream in a bowl and microwave for 10 seconds. Next, trust your eyeballing instincts and add a big spoonful of pumpkin along with generous sprinkles of cinnamon and pumpkin pie spice.
Then implement your childhood ice cream soup-making skills.
Place bowl back in freezer for at least 10 minutes before digging in or transferring to a prettier bowl. Add toppings of your choice.
Clearly I’ve been looking for excuses to use these fall-ish sprinkles *cough* impulse purchase *cough*. There could be worse problems
- How do you use up leftover pumpkin?