Stuffed Pumpkin Ice Cream

If you love pumpkin, carmel, and spice, this is a great make ahead recipe. Super easy and quick to prepare, it will satisfy even the most discerning pumpkin lover. Ingredients: 2 cups partially thawed Vanilla Ice Cream (Vanilla Bean is best) 1/4 to 1/2 cup brown sugar Half cube of butter Teaspoon pumpkin spice – use cinnamon or nutmeg as substitute, all a matter of taste 1/4 cup honey roasted almonds 1 can organic pumpkin 1 pie pumpkin

Instructions: Cut one inch off the top of the pumpkin making a decent “lid” Clear out seeds and pulp using large soup spoon and discard Take ice cream out of freezer Melt half cube of butter and add 1/4 cup of brown sugar, dissolve – should lightly bubble not burn. Add mixture to ice cream in bowl, folding together evenly, sprinkle in almonds and pumpkin spice, make sure everything is blended Stuff pumpkin with mixture, place lid on top, place pumpkin on dish in freezer overnight Place on table 15 minutes before serving to thaw Apply a healthy spoonful of organic pumpkin as you would a whipped cream topping (unsweetened organic pumpkin balances the sweet but if you love sweet then pumpkin pie filling will do the trick too)