Pumpkin Ice Cream

SUBMITTED BY: IANKRIS PHOTO BY: alexis

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

PREP TIME	20 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch dish

USMETRIC

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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

READ REVIEWS (9)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 2, 2003 by NYOODLES

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

9 users found this review helpful

Reviewed on Nov. 13, 2005 by Jenny M.

This was delicious! I used ginger snaps and followed the recipe exact. It is great for potluck dinners because it makes a lot. Plus it was nice to have something different, that not many people have tried before. Would definately make again!

2 users found this review helpful

Reviewed on Dec. 4, 2007 by Angie :)

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.

1 user found this review helpful

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Recipe Submitter:

IANKRIS

	Cooking Level: Intermediate Home Town: Youngstown, Ohio, USA Living In: Cordova, Tennessee, USA
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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 272

Total Fat: 13.7g
Cholesterol: 26mg
Sodium: 214mg
Total Carbs: 36.4g
Dietary Fiber: 2g
Protein: 3.6g

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