Pumpkin Ice Cream

Pumpkin Ice Cream

36
IANKRIS 26

"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

1 h servings 269 cals
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Original recipe yields 18 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

36
  1. 42 Ratings

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Most helpful positive review

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 fl...

Most helpful critical review

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 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 fl...

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 la...

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 f...

1 cup of sugar way too much

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...

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 cre...

This recipe was amazing! It tasted like pumpkin pie and it had a lovely texture! I omitted the nuts and wafers (I don't like wafers and my sisters don't like nuts) and I'm actually really glad I...

This was a delicious treat. I took it to a dinner party and everyone really like it. I made a few changes though, for the ginger snaps - I used Speculaas - b/c that is what we have that is simil...