Well, the pumpkin holidays are upon us — Halloween and Thanksgiving. Fall is harvest time for pumpkins so you see them used a lot during these holidays. I adore pumpkin and use it in breads, cakes, cookies, and even in soup. But, my all-time favorite is Pumpkin Ice Cream.
I first tasted pumpkin ice cream at a friends house where she serves it instead of whipped cream or vanilla ice cream with her pumpkin pie — although I’m not crazy about that combination. I prefer pumpkin ice cream all by itself. So, if you’re looking for a different dessert during the holidays or just want to try this great recipe other time of the year, I’ll share it with you.
Pumpkin Ice Cream
1 1 pound can pumpkin or use 2 cups fresh pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla ice cream softened
36 gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Add pecans. Meanwhile, in a chilled bowl, fold pumpkin mixture into ice cream. Line the bottom of a 13X9X2 pan with half of the gingersnaps. Top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares or spoon into dishes and top with pecan halves. Makes 18 servings.
Now, here are some of my suggestions. I like to break up the gingersnaps before adding them to the recipe rather than use whole cookies. I think you get a better balance of cookie and ice cream. I also add a little extra cinnamon and pecans because I think it adds to the dish.
Let me know what you think.





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