This easy fall pumpkin ice cream cake is perfect for a showstopper dessert that is super simple to make!
I love that there are zero fake flavors in this super creamy fall ice cream cake and I KNOW you are going to love it!
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It is so fun finding little ways to add pumpkin and fall spices into everything as the temperature starts to drop.
You would think that the ice cream cakes would just be for summer.
Actually I think ice cream cakes are perfect to make year round and change with the seasons!
My kids loved this pumpkin ice cream cake with the blend of pumpkin spice, cinnamon, and the twist of ginger from the cookie crust!
Why You’ll Love this Recipe
Cost Savings-Ice cream cakes are crazy expensive and feel so fancy, but really this could not be simpler!
Crazy Easy-You are going to love the simplicity of the creamy texture + the fall pumpkin vibes!
Ginger Twist-The ginger cookie crust is also the perfect compliment to the pumpkin, pumpkin spice and cinnamon flavors too!
Make-Ahead Dessert– This pumpkin ice cream cake was ready to go in the freezer for dessert. After dinner the kids cheered when I set this cake down in front of them with a cozy lit candle at the table. Such a special way to spend time lingering at table together!
Ingredients
Vanilla ice cream– I love to get the vanilla ice cream that is simply cream, sugar and vanilla. It can be tricky to find, but all those extra ingredients are not necessary. The Costco and Trader Joes vanilla ice cream is pretty simple and so is Tillamook’s Vanilla.
Canned pumpkin puree-Make sure to get pumpkin puree and not pumpkin pie filling, those are different things!
Pumpkin pie spice-This just elevates that spicy fall vibe, but you could also substitute it for cloves, cinnamon, ginger, and nutmeg.
Cinnamon– powder not sticks.
Softened butter-This is for the crust. You want to be able to stir it in with the crumbs.
Brown sugar-Just gives the ice cream a bolder fall flavor. But you could opt out on this if you want to keep the sugar lower or you could substitute with maple syrup.
Ginger cookies-I bought mine at Trader Joe’s, but here is a recipe to make your own too.
Tools you may need:
Springform Pan: A springform pan is pretty essential if you want that pretty circular showstopper look.
The nice thing about the springform pan is that it has a latch on the side that pops open so that ice cream and crust can be seen on the side.
This also keeps the ice cream and crust from sticking to the side of the pan.
How to Make Pumpkin Ice Cream Cake
Step 1: Crush your ginger cookies in a bag with a rolling pin.
Step 2: Mix the cookie crumbs together with 1 stick of softened butter then pour into a springform pan that is locked and spread thin and push down. Freeze for at least 1 hour.
Step 3: Mix together the remaining ingredients in a bowl. Work quickly because the ice cream is going to be melting!
Step 4: Pour mixture onto the frozen cookie crust and make sure to work quickly because ice cream will try to melt out the bottom. Sprinkle with a little cinnamon and sugar on top. Freeze 6-8 hours until solid.
Step 5: Unlock the side of the springform pan to reveal clean sides of the pumpkin ice cream cake. Wait around 3-5 minutes to slice and enjoy!
Storage:
Store in an airtight container in the freezer for up to a week.
Tips
- You could use graham crackers, shortbread cookies or even plain sugar cookies as a crust too.
- Make sure you use pumpkin puree NOT pumpkin pie filling so it won’t be overly sweet
- Work quickly with the ice cream so it doesn’t melt out the sides.
- Place flat in freezer.
- Can substitute the brown sugar for maple syrup if you would like.
- Stock up on pumpkin puree in the fall, because sometimes stores only carry it seasonally.
Recipe FAQ’s
Pumpkin pie filling has more spices and sugar in it, so it could be an overload of both in combo with ice cream and cookies.
Sure! You could use graham crackers, shortbread cookies or even plan sugar cookies at the crust.
You can use whatever you have as far as pans go. It is just that the springform pan has the side latch to make it easy to release from the pan and preserve the shape and beauty of the pumpkin ice cream cake.
Ice Cream Cake Timeline:
- Give your crust an hour to freeze BEFORE you mix up the ice cream mixture
- Allow the whole cake to freeze for 6-8 hours before trying to cut into it.
More Dessert Recipes from Girl, Teach Me
- Peach Ice Cream Cake
- Homemade Whipped Cream
- Healthy Protein Bites (yummy in freezer!)
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @girlteachme
Print Recipe
Fall Pumpkin Ice Cream Cake
Equipment
Ingredients
- 1 can pumpkin puree (not pumpkin pie filling)
- 12 scoops vanilla ice cream *at plain and simple as possible
- 3 cups ginger cookies crumbed for crust/ can substitute too
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice *can substitute see notes below
- 1/2 cup brown sugar *can substitute see notes below
Instructions
- Crush your ginger cookies in a bag with a rolling pin.
- Mix the cookie crumbs together with 1 stick of softened butter then pour into a springform pan that is locked and spread thin and push down. Freeze for at least 1 hour.
- Mix together the remaining ingredients in a bowl. Work quickly because the ice cream is going to be melting!
- Pour mixture onto the frozen cookie crust and make sure to work quickly because ice cream will try to melt out the bottom. Sprinkle with a little cinnamon and sugar on top. Freeze 6-8 hours until solid.
- Unlock the side of the springform pan to reveal clean sides of the pumpkin ice cream cake. Wait around 3-5 minutes to slice and enjoy!
Notes
- You could use graham crackers, shortbread cookies or even plain sugar cookies as a crust too.
- Make sure you use pumpkin puree NOT pumpkin pie filling so it won’t be overly sweet
- Work quickly with the ice cream so it doesn’t melt out the sides.
- Place flat in freezer.
- Can substitute the brown sugar for maple syrup if you would like.
- Make sure springform pan is locked at all times when putting together cake