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Pumpkin, Pecan, and Bourbon Ice Cream

Here's how you make Pumpkin, Pecan, and Bourbon Ice Cream
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  • Servings: 6-12
  • Prep: 5m
  • Cook: 4-12h
    • The following recipe serves 6-12 people.

Ingredients

The ingredients are:
  • 2 quarts vanilla ice cream, softened (get a good rich vanilla ice cream)
  • 1 can (30 ounce) pumpkin pie mix (Libby's Easy Pumpkin Pie Mix not pure pumpkin)
  • 1 ounce bourbon (dark rum can also be substituted)
  • 1/2 to 3/4 cup pecans, chopped
  • OPTIONS
  • 1 teaspoon ginger
  • 1 to 2 tablespoons maple syrup
  • Extra cinnamon
  • Garnish:
  • Whipped topping
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Ice Cream ... Transfer the ice cream to a bowl, and let it soften. Once softened, add the pumpkin, bourbon, and nuts. Add any additional flavorings if you want (i.e., the ginger, maple syrup, or cinnamon); and, mix to combine. Then, cover with plastic wrap; and freeze. I like to let it set over night - but, at least 4 hours until firm.

  • Step 2: Serve and ENJOY! ... A perfect easy dessert. Top with your favorite whipped cream.

  • Step 3: As I mentioned, after the ice cream refreezes - you can use a small ice cream scoop, and make "Ice Cream Balls." Just roll them in nuts - and back in the freezer. Once they are firm - once again; transfer to a ziplock freezer bag to store. Ready when you want a quick bite!

We hope you enjoy this recipe!

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