Eat/Holiday | Easy Pumpkin Butter Ice Cream

I made some delicious pumpkin pasta (to come in this month’s #pinmakeeat!) and had some leftover pumpkin puree. I don’t know why, but the first thought that came to mind when deciding what to do with it was ice cream. Actually no, cocktail, then ice cream. Cause just because summer is over don’t mean we gotta stop enjoying this tasty treat.
The mister found a great pumpkin butter recipe online that he made with the leftovers to create a pumpkin cocktail recipe (on the blog roster folks). I simply snatched up a heaping tablespoon of the stuff and mixed it in with some store bought ice cream, cause sometimes (most times) you can’t be bothered to make your own.
How do you make this delicious, pumpkin pie alternative (or co-thanksgiving-dessert-arsenal) ice cream? Simple.

Make this pumpkin butter recipe
Buy or make a soft serve ice cream, such as Breyers. You can do plain vanilla, or have a little fun and go with something like caramel fudge. That’s what I did, cause hello caramel and pumpkin are a natural couple.
Add a heaping tablespoon (or two or three) to your bowl or ice cream and mix it all together.
Top on your pumpkin pie or enjoy solo, or with a friend.

YUM! Happy pumpkin ice cream eating folks. And to my Canadian friends – hooray it’s soon Thanksgiving!!!!