Ingredients for Pumpkin Ice Cream Cake
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 1/2 gallon vanilla ice cream, softened
- 1 (15 ounce) can pumpkin puree
- 1/2 cup brown sugar (optional for topping/crumble)
- 1/2 teaspoon cinnamon (as part of pumpkin pie spice blend)
- 1/4 teaspoon nutmeg (as part of pumpkin pie spice blend)
- 1 cup heavy whipping cream (optional for topping)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Walnut halves (optional, for decoration)
- Maple syrup (optional, for drizzling)
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How to Make Pumpkin Ice Cream Cake
- Prepare your ice cream base: In a large bowl, combine the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Mix thoroughly until well combined.
- Freeze the mixture: Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until solid. For a smoother texture, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Assemble the cake: Once the ice cream is frozen solid, line a 9-inch springform pan with gingersnap cookies. You may need to gently break some cookies to fit snugly.
- Layer the ice cream: Scoop the frozen pumpkin ice cream into the prepared pan. Gently pack it down to form an even layer.
- Freeze again: Cover the springform pan with plastic wrap and freeze for at least 2 hours, or until the cake is firm.
- Optional Decoration: Remove from the freezer 15-20 minutes before serving. Decorate the cake with walnut halves and a drizzle of maple syrup, if desired.
- Serve: Dip your knife in hot water before slicing to ensure clean cuts. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
161g
Fat
69g
Carbs
20g
