Pumpkin Toffee Butter Pecan Ice Cream

This ice cream recipe is very similar to this one that I made several years ago.  Sometimes you need a fast and easy way to make your own ice cream that doesn't include an ice cream maker or a recipe.  This recipe totally fits that bill.  I actually feel a little weird calling it a recipe even because there is really nothing to it!  My oldest Hungry Puppy had a little pumpkin left over from Halloween, and it was decision time.  I told her that she had to figure out what to do with it because it can't sit on my counter forever.  She thought to bake that little pumpkin and make something with the puree!  Smart girl, she chose ice cream, and together we came up with this combination.  And let me tell you, it is winning.

Pumpkin Toffee Butter Pecan Pie Ice Cream

Pastry:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, cold

Ice Cream:
1/2 gallon Butter Pecan Ice Cream, softened
1 tub (8 ounces) cool whip
1 cup pumpkin puree
1 bag chocolate toffee bits

Preheat the oven to 350F.  Lightly grease a 9x9 inch baking pan.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the cold butter until the mixture resembles coarse crumbs.  Press the crumbly mixture firmly into the prepared pan.  Bake for 15 minutes or until lightly browned at the edges.  Cool completely.  Break the pastry into bite sized pieces.

For the ice cream, in a large bowl stir together the ice cream, cool whip, pumpkin puree, and toffee bits.  Carefully stir in the pastry pieces.  Transfer the ice cream to a freezer container and place in the freezer until firm.  Makes about 9 cups of ice cream.

Enjoy!  -Cardamommy