Fruits and Vegetables Recipe › Pumpkin Ice Cream

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Recipe by:
Calories:268.6
Pumpkin Ice Cream
Prep:20m
Ready in:1h
Serving:1 - 9x13 inch dish

Ingredients

  • 1 (15 ounce) can pumpkin
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup chopped pecans
  • ½ gallon vanilla ice cream, softened
  • 36 vanilla wafers

Cooking Directions

  1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  2. Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts

  • calories268.6
  • carbohydrateContent36.3 g
  • cholesterolContent25.8 mg
  • fatContent13.3 g
  • fiberContent2.3 g
  • proteinContent3.5 g
  • saturatedFatContent5 g
  • sodiumContent213.9 mg
  • sugarContent24.6 g
#Cream #Pumpkin #Squash #Vegetables #Fruits-and-Vegetables

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