Pumpkin Ice Cream Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 3, 2007
The pecans were a great touch!!! I wouldn't make any changes, except the cookies.
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Reviewed: 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!
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Reviewed: Nov. 11, 2006
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 similar here in Holland. Also, I couldn't find any pecans so I used walnut ice cream in place of the vanilla - that helped cut down on the cost side, too. I'd make this again - it was very good. I did half the recipe - and that came to about 1/2 liter of ice cream in case anyone is wondering. Also, I think it would be a good idea to skip the cookies and just put it in a pre-baked cookie pie crust and top it with whipped cream. Excellent!
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Cooking Level: Expert

Home Town: Minden, Nevada, USA
Living In: Eindhoven, Noord-Brabant, Netherlands
Reviewed: Oct. 12, 2006
I cut the recipe in half as this wouldn't transport well to send home w/ my kids. I too, used ginger snaps & think they are a must to the recipe. Vanilla wafers wouldn't add the same zing. I used a tsp. of pumpkin pie spice instead of the other spices...very yummy & perfect for a warmish fall day. Thansk Kristine!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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Reviewed: Nov. 13, 2005
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!
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Reviewed: Nov. 12, 2000
I used ginger snaps instead of nilla wafers, it was delicious.
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