Pumpkin Spice EyeScream Shots

Pumpkin Spice Eyescream Jenron Designs

Pumpkin Spice EyeScream Shots

Today I am sharing the recipe for my Pumpkin Spice EyeScream Shots, the perfect fall treat to beat the heat. 

Sometimes necessity is the mother of all inventions. It has been so hot this fall, here in Georgia, I came up with Pumpkin Spice EyeScream Shots. A cool seasonal treat to beat the heat. You see I love Pumpkin Spiced Lattes, but it is entirely too hot to drink them right now. So here is my recipe for these cool cuties and how to make a sweet little Halloween treat. 

Homemade Pumpkin Spice Ice Cream

Simple, No Churn, Pumpkin Spice Ice Cream

Course Dessert
Cuisine American
Keyword Ice Cream, Pumpkin Spice
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8 people
Calories 280 kcal

Ingredients

  • 1 Pie Crust (in baking pan) Bake according to directions, for a Blind Bake- usually 12-15 minutes at 375 degrees.
  • 1 15 oz Pumpkin Pie Filling
  • 1 14 oz Sweetened Condensed Milk
  • 2 cups heavy cream
  • 1/2 tsp Pumpkin Pie spice
  • 1 Tbsp Vanilla Extract
  • 1 Jar Marshmallow Cream for drizzling and stirring in
  • 1 William Wolf Coffee flavored Whiskey Optional
  • 1 box Waffle Shot Glasses your flavor choice
  • 1/4 tsp cinnamon
  • 1 tsp Granulated Sugar
  • 1 pinch Sea Salt
  • 1 .88 oz Wilton Candy Eyeballs, Approximately Count of 50 Optional

Instructions

  1. Place your empty loaf pan into freeze. Preheat the oven to 375 degrees. Sprinkle cinnamon and sugar into the base of shell. Blind bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble into bits.

  2. While baking you can whisk together the pumpkin pie filling, condensed milk, pumpkin pie spice, vanilla and salt in a large bowl and set aside. 

  3. Whip the heavy cream with an electric mixer on medium-high until firm peaks form, approximately 2-3 minutes. Fold whipped cream into the condensed milk mixture with a rubber spatula, then fold the pumpkin mixture until well blended. 

  4. Pour half of the ice cream into the chilled loaf pan then add 1 1/2 cup of the pie crust over it. Top dollops of marshmallow cream.

  5. Top with the remaining ice cream and remaining pie crust.

  6. Cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours or up to overnight.

  7. Serve in waffle shot glasses and drizzle Coffee whiskey (optional).

  8. For Eyescream add Wilton Candy Eyeballs to the scoops.

I found these cute little waffle shot glasses at my local Dillard’s Home department, however please note they are not available online. Plus they only available seasonally and at select store locations. My flavor was Cookies and Cream, since it had a cookie crumble edge. There a 3 flavors total, Cookies and Cream, Bittersweet, or S’mores, all perfect for your holidays desserts. While I am featuring this as a Halloween treat, this ice cream is also amazing for other fall desserts. Ron’s favorite is a scoop on top of homemade pumpkin bread drizzled with caramel, seen below. They also make great alcoholic beverages like my Pumpkin Pie Martini.

Get The Supplies: 

 

6 Comments

  1. These are so unique and adorable!! I make icecream cone cupcakes, but these look WAY better haha thanks for sharing 🙂

  2. Ummm, like YES PLEASE, send a shot my way. Drooling just reading this recipe Jen! Wishing you lived closer so we could share your delicious treats, lol.

  3. Drooling on this! I would definitely make this one specially this coming halloween season. Thank you for sharing. This is genius. 😊

  4. This is so much fun! And perfect activity to do with my children, thanks!

  5. Sonja Hoff

    Okay these are so cute! Perfect for a Halloween party! PLUS, anything pumpkin spice is good to me!

  6. Nita Okoye

    I love these! And most especially the fact that you can have fun and spend time with your kids while making this is really great.

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