PUMPKIN ICE CREAM FREEZE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1 1/4 cups ginger snap cookies, crushed, about 25 cookies
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 quart vanilla ice cream
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

Directions

  • Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
  • Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.

Notes

Categories: Dessert  Freezer  Ice Cream 
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