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Pumpkin Ice Cream Recipe

Ingredients

1 (11 ounce) can pumpkin puree

1 (10 ounce) can vanilla pudding

1 3/4 cups water

1 teaspoon salt

1/2 teaspoon cornstarch

2 teaspoons baking soda

1 cup vegetable oil

1 (8 ounce) container heavy cream

Directions

Preheat the oven to 375 degrees F (190 degrees C).

In a large mixing bowl combine pumpkin puree, vanilla pudding, water, salt, cornstarch and baking soda. Mix well. Pour mixture into the bottom and sides of two 9 inch springform pans.

Set one pan aside. Fill the other pan with whipped cream.

Bake in preheated oven for 35 minutes. Cool and ice cream.