Pumpkin Ice Cream

31 Reviews

Prep: 20 min
Ready In: 1 hr

“Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.” - by IANKRIS

Ingredients

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened
36 vanilla wafers

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Directions

In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition

Amount Per Serving (18 total)

Calories
269 cal
13%

Fat
13.3 g
20%

Carbs
36.3 g
12%

Based on a 2,000 calorie diet

Reviews (31)

Rate This Recipe

krendleman

Sep. 27, 2008

"I too set out to get a recipe for "from scratch" ice cream, but why not skip that whole ice cream base process which basically yields vanilla ice cream. This recipe gives you a verrry pumpkin flavor. ..." See moreI added a package of cream cheese to tone it down a tiny bit and crushed graham crackers to give it that pumpkin cheesecake taste. "

VegGirl

Oct. 24, 2007

"I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers -..." See more the ice cream is excellent alone!"