It’s late September. Summer has officially come to an end. Our beach bags are put away (inevitably still full of sand….Seriously, can you ever shake all the sand out?, our tan lines are beginning to fade, and the leaves are starting to fall. That is, of course, unless you’re in southern California.

Here in the City of Angels, we cling to any remnants of seasonality because, well, we don't have major seasons. Enter our Pumpkin Pie ice cream. Smooth and creamy like grandma’s famous pumpkin pie yet elevated, cool (literally), and sophisticated like your favorite LA ice cream (ehm… us). Whip it up in under 10 minutes, throw on Halloween Town, sit back, relax, and enjoy your little slice of Fall!

Ingredients:

2 Pints of Coolhaus Pumpkin Cheesecake Ice Cream - slightly melted s you can spread it

1 9-inch Graham Cracker Crust (we like this recipe but store bought is fine too!)

3 Graham Crackers for garnish (optional)

Maybe a little whipped cream?

 

Directions:

1. Empty the contents of both Coolhaus Ice Cream pints into the already assembled graham cracker crust

2. Spread evenly

3. Top with crushed graham crackers and freeze for at least two hours

4. Slice it up and be the star of the dessert table!