| Pumpkin Gingersnap Ice Cream
How about a taste of cool fall? I'm making this today because it is so hot!
1 - 15 oz can 100% pure pumpkin
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 quart your favorite vanilla ice cream
16 gingersnap cookies, coarsely crumbled
Heat the pumpkin, ginger, cinnamon and cloves in a medium saucepan and stir to blend all the flavors; takes about 5 minutes. Transfer to a shallow pan and freeze to cool quickly. Soften the vanilla ice cream and turn into a large bowl. Stir in the pumpkin puree near combined. Crumble the gingersnaps into the ice cream and fold till all combined together. Freeze till ready to serve.
Makes 8 servings
PER SERVING
218 calories-31 g carbs-4 g protein-10 g fat-4.9 g saturated fat-40 mg cholesterol-3 g fiber-154 mg sodium
From USAweekend.com
__________________  cat lover We Welcome Strays  When I was young we used to go "skinny dipping"; now we just "chunky dunk"  | 
