November 21, 2011

Pumpkin Gingersnap Ice Cream Cake

This is a pumpkin ice cream cake.




I'll give you a moment to adjust to the idea.  It took me a bit too.

It's okay.  We all like our chocolate and our peanut butter and our caramel.  But it's Thanksgiving.

I got myself some gingersnaps and made a crust.  Gingersnaps are one of my very favorite cookies.  I have fond memories of eating them while reading The Long Winter.  Speaking of which...I started telling my students about Laura Ingalls Wilder the other day...they gave me the same dazed looks as I also get from adults when I start going on about her.

The topic came up honestly in the middle of reading class.  I swear.  I don't just burst into random history lessons all the time.

I did a pumpkin ice cream layer.  I mean, you could buy pumpkin ice cream.  I took some French vanilla ice cream, let it soften, and folded in a bit of canned pumpkin (I suppose you could use the pie filling stuff instead, if you wanted).

Then I made myself up a nice little whipped topping layer to spread across the top.  I flavored it with pumpkin pie spice, vanilla, and nutmeg.

This will keep for a very long time in the freezer if wrapped up properly. 

Oh and I crushed up some gingersnaps to put on top.  It needed to be pretty after all.

Pumpkin Gingersnap Ice Cream Cake
for a 9x13 pan (I halved it)

1.5 quarts (1 large container) of vanilla ice cream
1 cup canned pumpkin

3 cups crushed gingersnaps, plus a few extra for garnish
3 T. butter, melted
1/4 cup finely chopped walnuts, if desired

1 container whipped topping, softened
1 T. vanilla
1 T. rum (I forgot to do this, but imagine it would give it a nice comforting kick.)
1 t. pumpkin pie spice
1/2 t. freshly grated nutmeg

In a bowl, stir together the  gingersnaps, butter, and walnuts, if using.  Press into a greased 9x13 pan.  Bake at 350 degrees for 8-10 minutes until just brown(er) and firm.  Let cool.

In another bowl, fold together the ice cream and pumpkin until smooth and combined.  Spread over the gingersnap crust.  Cover and freeze for at least 1 hour, preferably more.

Stir together the softened whipped topping, vanilla, rum (if using), pumpkin pie spice, and nutmeg.  Spread over the ice cream layer.  Sprinkle the reserved crushed gingersnaps for a garnish, cover, and freeze again for at least an hour.

When you want to serve this, take it out of the freezer at least 15 minutes prior so it will soften enough to cut.

Shared at:
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Mingle Monday Blog Hop @LifeofMeg
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The Stuff of Success


  1. If my family weren't so attached to pumpkin pies, that would be the perfect dessert for our 80 degree Florida Thanksgiving. It sounds delicious!!

  2. This sounds awesome! Ice cream pie is awesome. I LOVE Laura Ingalls Wilder. I, too, can go on and on about her. For my 18th birthday I asked for (and received) her entire series! I can't wait until my daughter is old enough for them.

  3. Not even kidding: the picture we ended up sending out as our engagement photo was taken in front on the Wilders' rock house in Mansfield, MO. Going to see her houses was one of the best days ever:). Scott didn't think so. My not-so-secret dream is to be a tour guide at the museum there.

  4. That looks delicious! I'm a new follower, found you through Mingle Monday!


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