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Ice-Cream Pumpkin

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Ice-Cream Pumpkin

Ice-Cream Pumpkin

You can never have too many hor d'oeuvre recipes, so give Ice-Cream Pumpkin a try. This recipe serves 16. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 487 calories. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. If you have candied citron, liquid food coloring, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

1
Line 2 (1 1/2-quart) bowls with aluminum foil. Spoon ice cream evenly into bowls; smooth top with back of spoon.
Ingredients you will need
Ice CreamIce Cream
Equipment you will use
Aluminum FoilAluminum Foil
BowlBowl
2
Sprinkle each with pumpkin pie spice. Cover and freeze 8 hours or overnight.
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Pumpkin Pie SpicePumpkin Pie Spice
3
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla and food coloring.
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Powdered SugarPowdered Sugar
Whipping CreamWhipping Cream
Food ColorFood Color
VanillaVanilla
4
Remove ice cream from bowls, and remove foil.
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Ice CreamIce Cream
Equipment you will use
BowlBowl
Aluminum FoilAluminum Foil
5
Place ice-cream halves together to resemble a ball, and place on a serving plate.
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CreamCream
IceIce
6
Spread with tinted whipped cream to resemble a pumpkin.
Ingredients you will need
Whipped CreamWhipped Cream
PumpkinPumpkin
SpreadSpread
7
Place citron on top to resemble a stem. Store in freezer until ready to serve.
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CitronCitron
8
Serve with chocolate sauce, if desired.
Ingredients you will need
Hot Fudge SauceHot Fudge Sauce
DifficultyHard
Ready In45 m.
Servings16
Health Score3
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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