So. I still like to indulge myself in a sweet treat every now and again. My family’s weakness? Ice cream. 100%. If there is a pint somewhere close by, I’ll sniff it out. Logan has ice cream every Sunday plus. We love the stuff. I love when October rolls around because that means the creameries whip out their pumpkin ice cream flavor. And it’s always delicious. And what makes pumpkin ice cream better? When you serve it in these hollowed pumpkin & gourd ice cream bowls. I mean. Really.
- assorted mini pumpkins, gourds, and squash
- butcher knife
- cutting board
- melon baller
- ice cream scoop
- tasty tasty pumpkin ice cream
Slice the top off of each pumpkin and save it for later. Take a picture of all the pumpkin lids in a cute assorted fashion. You have to do it.
Use the melon baller to hollow out the the halloween guts. Carve out the flesh but be careful not to make a hole in the bottom! TIP: If your pumpkin or gourd is very round and can’t sit up right, slice a tiny piece off the bottom to create a flat surface.
Fill each with some delicious pumpkin ice cream and place in the freezer for a few hours allowing each to harden up. They’re so pretty. Pretty and delicious. The most dangerous combination.
The beauty of these is that they can be made ahead of time. So if you’re having a little Autumn bash, you could serve these up in a jiff!
Just before serving, sprinkle each with a little cinnamon and graham cracker crust.
And then place the lids on if you so desire.
If it’s possible, I think they’re even cuter with the lids on! Wha?!?!
Now go. Go and carve. And enjoy.
LIke this? You should see the lemon bowls with raspberry sorbet!
To see more projects to make using pumpkins, click here!
photography: all photos by The Proper Pinwheel