It has been a while since I’ve made truly homemade ice cream. One that forces me to dust off my ice cream maker and get to work. What I love about this semi-homemade pumpkin ice cream is that it slowly eases me back into making ice cream from scratch. Not to mention I can make smaller portions, or make as-big-as-I-want portions with this great recipe. This pumpkin ice cream tastes better than any store bought pumpkin ice cream you will ever buy. It uses your favorite vanilla ice cream, blended with homemade pumpkin butter (yup, you read right). This is the real deal guys, and it comes together so easily.
Semi-Homemade Pumpkin Ice Cream Recipe –Makes 2 servings. This recipe can be doubled, tripled – made into as much as you want.
2 tablespoons pumpkin butter
1 cup of vanilla ice cream, semi-softened
In a bowl mix pumpkin butter with softened vanilla ice cream until combined. Eat as is, or place in freezer safe container and allow ice cream to firm up more in the freezer.