Pumpkin Ice Cream recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

Nutrition Info

268.6 calories
carbohydrate: 36.3 g
cholesterol: 25.8 mg
fat: 13.3 g
fiber: 2.3 g
protein: 3.5 g
saturatedFat: 5 g
servingSize: -
sodium: 213.9 mg
sugar: 24.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9x13 inch dish

Recipe Note

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

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