Pumpkin Ice Cream

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

Original recipe makes 1 – 9×13 inch dish

Ingredients

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened
36 vanilla wafers

  • PREP

    20 mins

  • READY IN

    1 hr

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 9×13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition

Calories: 269 kcal
Carbohydrates: 36.3 g
Cholesterol: 26 mg
Fat: 13.3 g
Fiber: 2.3 g
Protein: 3.5 g
Sodium: 214 mg

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