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
Line 2 (1 1/2-quart) bowls with aluminum foil. Spoon ice cream evenly into bowls; smooth top with back of spoon.
Sprinkle each with pumpkin pie spice. Cover and freeze 8 hours or overnight.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla and food coloring.
Remove ice cream from bowls, and remove foil.
Place ice-cream halves together to resemble a ball, and place on a serving plate.
Spread with tinted whipped cream to resemble a pumpkin.
Place citron on top to resemble a stem. Store in freezer until ready to serve.
Serve with chocolate sauce, if desired.