Pumpkin Ice Cream Pie
This recipe serves 8. Watching your figure? This dairy free recipe has 210 calories, 3g of protein, and 12g of fat per serving. Head to the store and pick up heath candy bars, chocolate crumb crust, ground cinnamon, and a few other things to make it today. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 10 minutes.
Instructions
Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust.
Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months.
Remove from the freezer 10-15 minutes before serving.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.