Pumpkin Pie Swirl Ice-Cream!

The Pumpkin Pie swirl Ice-Cream that I finally came up with is such a decadent, rich ice-cream that I am warning you ahead of time. It is so good though, that those pesky calories won't bug you a bit! A small cup goes a long way! This is a serious ice-cream I promise! Delicious!!

Pumpkin Ice-Cream recipe #1
1/2 c cold milk

1 tbsp vanilla

1 can sweetened condensed milk

3/4 c pumpkin puree

1/4 tsp salt

1 pint heavy cream

Stir together cold milk,vanilla,condensed milk, pumpkin spice and salt. Set aside. Beat heavy cream until stiff peaks form, fold pumpkin mix into whipped cream. Pour into 2 quart dish, cover and freeze for 2 hours. Take out and stir to mix hard edges and freeze another 2 hours until frozen. Allow to sit and thaw a bit before serving. Add in graham crumbs,ginger snaps or even choc chips.

Ok thus begins my dilemma. I didn't like this ice cream too much - a little dull. I want to taste a pumpkin pie you know? Well I always mix bananas with my vanilla ice-cream so I started thinking hum...and below is what I came up with. You're gonna love it!

Pumpkin Pie Swirl Ice-Cream:

1 can (30oz) Libby's Pumpkin Pie Mix

1 (1.5 qt) carton of vanilla ice cream

1 Tbsp sugar

1 Tbsp brown sugar

1 Tbsp pumpkin pie spice

1/4 c heavy whipping cream

graham cracker crumbs

Take ice cream out of freezer to soften up. Mix pumpkin pie mix with sugars, spice and cream (taste it and change what you need). When your ice cream is of a stirring consistency blend in your pumpkin mix. Stir until completely smooth. Put in freezer for about 30 min take out and add vanilla ice cream and swirl. Freeze for another 30 min then add graham cracker crumbs and swirl again. Freeze until nice and firm.

Enjoy!