Pumpkin, Pecan, and Bourbon Ice Cream
Created by Kchurchill5 on November 29, 2013
- Servings: 6-12
- Prep Time: 5m
- Cook Time: 4-12h
- Recipe #11371
Ingredients
- 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
How to Make
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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.
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Step 2: Serve and ENJOY! ... A perfect easy dessert. Top with your favorite whipped cream.
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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!