Fall Pumpkin Ice Cream Cake
Super simple recipe to keep on hand for any and all fall parties and special occasions!
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
Tried this recipe?Let us know how it was!