Pumpkin Ice Cream31 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
Original recipe yields 1 - 9x13 inch dish
- 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.
Amount Per Serving (18 total)
- 269 cal
- 13.3 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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. "
"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!"
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