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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1 (15 ounce) can
vanilla ice cream, softened
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.
My family did not like this. :( For us it was too many textures going on (crunchy pecans, softer cookies, creamy ice cream) and the pumpkin flavor was overwhelming.
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.
Amazing! I crushed the cookies in the bottom and then dumped all the ice cream on top! I would definetly recommend this recipe, it is very easy to make ahead of time and just take out of the freezer and serve!
1 cup of sugar way too much
This is not for everyone - but for those who like the taste of fall -- SO GOOD. I used gingersnaps and did one batch with a quality vanilla ice cream and the other with a European walnut ice cream. The walnut ice cream was by far the favorite of the more gourmet tastebuds - i think the vanilla made it a bit too sweet.
This was pretty good. All I had was a 30oz can of pumpkin pie mix so I omitted the spices and ended up adding a little more pumpkin than it said. I used the remaining pumpkin in a simple syrup to pour over the top. I didn't layer it with the cookies or anything and just refroze it and scooped it up. I'll make this again for holidays.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Ice Cream
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 119
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