Pumpkin Ice Cream Cake

Ingredients

  • 1 1⁄2 cups gingersnap crumbs
  • 3 tablespoons melted butter
  • 2 liters vanilla ice cream, slightly thawed
  • 1 cup pumpkin puree
  • 3⁄4 cup brown sugar
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1 cup whipping cream

Instructions

1 _ Combine cookie crumbs with melted butter until evenly distributed.

2 _ Press mixture into the bottom and slightly up the sides of a 9" springform pan.

3 _ Refrigerate 10-15 minutes.

4 _ Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.

5 _ Place in freezer until hard.

6 _ Mix together pumpkin, sugar, cinnamon and nutmeg.

7 _ Whip cream until stiff and fold into pumpkin mixture.

8 _ Spoon over ice cream.

9 _ With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.

10 _ Freeze until firm.

Comments