READY IN 1 hr

Pumpkin Ice Cream

Read Reviews (31)

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

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr

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.

—krendleman

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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.

—Stephanie

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36 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!

—VegGirl

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Nov 02, 2003

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

—NYOODLES

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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!

—Laniebird

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Oct 19, 2010

1 cup of sugar way too much

—hannah

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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.

—kerrickcooks

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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.

—Angie :)

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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.

Nutritional Information

Pumpkin Ice Cream

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 269
Calories from Fat: 119

% Daily Value *
Total Fat 13.3g 20 %
Saturated Fat 5g 25 %
Cholesterol 26mg 9 %
Sodium 214mg 9 %
** Potassium 157mg 4 %
Total Carbohydrates 36.3g 12 %
Dietary Fiber 2.3g 9 %
Protein 3.5g 7 %
** Sugars 24.6g
Vitamin A 75 %
Vitamin C < 1 %
Calcium 11 %
Iron 6 %
** Thiamin 11 %
** Niacin 9 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.