Pumpkin Ice Cream Recipe - Allrecipes.com
Pumpkin Ice Cream Recipe
  • READY IN 1 hr

Pumpkin Ice Cream

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Most Helpful Positive Review
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. 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.

 
Most Helpful Critical Review
May 15, 2011

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.

 

40 Ratings

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 - the ice cream is excellent alone!

 
Nov 02, 2003

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

 
Oct 08, 2008

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!

 
Oct 19, 2010

1 cup of sugar way too much

 
Dec 04, 2007

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.

 
Sep 27, 2010

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.

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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