LAYERED PUMPKIN ICE CREAM DESSERT

A frozen pumpkin dessert with a gingerbread crust and layers of vanilla and pumpkin ice cream!

Layered Pumpkin Ice Cream Dessert - Butter With a Side of Bread

I absolutely love pumpkin but I have to admit that I’ve never been a huge fan of the consistency of traditional pumpkin pie so I am always trying to find new ways to get my pumpkin fix in! This dessert comes together very easily and looks really fancy which is always a bonus. The gingerbread crust adds another one of my favorite fall flavors  and complements the pumpkin flavor perfectly too!

LAYERED PUMPKIN ICE CREAM DESSERT

  • 32 gingersnap cookies, blended into crumbs
  • 1/4 cup butter, melted
  • 1/2 gallon vanilla ice cream, divided in half
  • 8 oz Cool Whip, thawed, divided
  • 1 cup canned pumpkin
  • 1/3 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice

Mix melted butter with gingersnap crumbs. Press into the bottom of a springform pan. Set out half of the ice cream for about 10 minutes to soften and then fold in 1 cup of the Cool Whip. Mix just until blended and spread evenly over the crust. Freeze until firm, about an hour.

Soften the other half of the ice cream. In a large bowl, mix the pumpkin, brown sugar and pumpkin pie spice. Add the softened ice cream and stir just until well combined. Spread over the ice cream layer and freeze overnight.

Set out for about 10-15 minutes before serving. Remove the sides of the springform pan and garnish with whipped cream if desired. Enjoy!

Layered Pumpkin Ice Cream Dessert - Butter With a Side of BreadLayered Pumpkin Ice Cream Dessert - Butter With a Side of BreadLayered Pumpkin Ice Cream Dessert - Butter With a Side of BreadNellie-signature1

LAYERED PUMPKIN ICE CREAM DESSERT
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • 32 gingersnap cookies, blended into crumbs
  • ¼ cup butter, melted
  • ½ gallon vanilla ice cream, divided in half
  • 8 oz Cool Whip, thawed, divided
  • 1 cup canned pumpkin
  • ⅓ cup brown sugar
  • 1½ tsp pumpkin pie spice
Instructions
  1. Mix melted butter with gingersnap crumbs. Press into the bottom of a springform pan.
  2. Set out half of the ice cream for about 10 minutes to soften and then fold in 1 cup of the Cool Whip. Mix just until blended and spread evenly over the crust. Freeze until firm, about an hour.
  3. Soften the other half of the ice cream. In a large bowl, mix the pumpkin, brown sugar and pumpkin pie spice.
  4. Add the softened ice cream and stir just until well combined. Spread over the ice cream layer and freeze overnight.
  5. Set out for about 10-15 minutes before serving. Remove the sides of the springform pan and garnish with whipped cream if desired. Enjoy!

 

 

LEAVE A REPLY