Pumpkin Ice Cream

Pumpkin Ice Cream

34 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h
Recipe by  IANKRIS

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch dish



  1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  2. 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.

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Reviews (34)

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. I 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 - the ice cream is excellent alone!



I used ginger snaps instead of nilla wafers, it was delicious.

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Amount Per Serving (18 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Buster Bar Ice Cream Dessert


next recipe:

Pumpkin Gingersnap Ice Cream