Pumpkin Ice Cream in Homemade Ice Cream Bowls
11
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Tortillas are sprinkled with pumpkin pie spice, then baked. They turn into edible bowls for this delicious, elegant autumn dessert.
Ingredients
Canned pumpkin
½ cup(s), puree
Pumpkin pie spice
1¼ tsp(s), divided
Light vanilla ice cream
2 cup(s)
Sugar
2 tsp(s)
Flour tortilla
4 medium
Olive oil cooking spray
4 spray(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
4 tsp(s), toasted
Instructions
1
In a medium bowl, stir together pumpkin puree and 1 teaspoon pumpkin pie spice; add ice cream and stir until blended. Cover and freeze until firm, about 3 hours.
2
To make dessert cups, place oven rack in center of oven. Preheat oven to 400ºF.
3
In a small cup, mix sugar with remaining 1/4 teaspoon pumpkin pie spice.
4
Warm tortillas in microwave until pliable, about 10 to 20 seconds.
5
Lightly coat both sides of warmed tortillas with cooking spray. Sprinkle one side of each tortilla with sugar mixture. Place each tortilla, sugar side-up, in a hole of a muffin pan, to form a bowl shape. Bake until tortillas are crisp, light golden and are holding their shape, about 6 to 7 minutes. Remove tortillas from pan; cool on a wire rack.
6
To serve, fill each cooled tortilla cup with 1/2 cup ice cream; sprinkle each with 1 teaspoon chopped pecans. Serve immediately. Yields 1 filled ice cream bowl per serving.
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