Ingredients
1- 1/2 quart Vanilla Ice Cream
30 ounces, weight (1 Can) Pumpkin Pie Mix
1 Tablespoon Sugar
1 Tablespoon Pumpkin Pie Spice
Graham Cracker Crumbs
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
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take the ice cream out of the freezer to soften up. mix pumpkin pie mix with sugars, spice and cream (taste it and adjust as needed). when your ice cream is of a stirring consistency, reserve some of the ice cream for swirling later, and blend the rest with the pumpkin mix. stir until completely smooth. put it in the freezer for about 30 minutes, then take it out and add the reserved vanilla ice cream and swirl. freeze for another 30 minutes, then add graham cracker crumbs and swirl again. freeze until nice and firm. enjoy!