Spiced Pumpkin Ice Cream Squares

If you like the idea of pumpkin at Thanksgiving, but aren't too crazy about pumpkin pie, a pumpkin ice cream dessert is a nice alternative.  With Spiced Pumpkin Ice Cream Squares, you get your pumpkin, ice cream and cookies all in one!  The only thing missing is chocolate, but if you're like me you'll find ways to make up for it.

An 8 Inch Pan Dessert

This easy frozen dessert recipe is one I usually pull out around the holidays. It serves up to 18 people when made in a 9x13 inch dish, but I usually halve it and prepare it in an 8 inch square pan as a weeknight dessert. Another little trick is lining the pan with plastic wrap before assembling.

Pumpkin Ice Cream Squares

For this dessert, you don't have to make pumpkin ice cream from scratch nor do you have to seek it out at the store. To make the pumpkin ice cream, you mix 2 cups of canned pumpkin along with some spices into your favorite vanilla ice cream.

If you line the pan, you can lift the frozen ice cream dessert up and out, slice it into squares on a cutting board, then place the cut pieces back in the pan and cover them with the whipped cream. Return to the freezer until you're ready to serve, when it's serving time you just scoop out the sliced pieces with a spatula.

• Pumpkin Ice Cream Pie
• Chocolate Brownie Cheesecake Ice Cream
• Pumpkin Cheesecake Spice Bars
• Pumpkin Yeast Bread
• Soft Pumpkin Cream Cheese Cookies

Recipe

Spiced Pumpkin Ice Cream Squares

Cookie Madness

Spiced Pumpkin Ice Cream Squares

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

 

• 2 cups canned pumpkin 1 can
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ gallon vanilla ice cream softened
• 36 gingersnaps
• 16 oz carton of whipped topping or equivalent homemade sweetened whipped cream
• Caramel sauce for garnish

Instructions

 

• Put the pumpkin in a large bowl and stir in sugar, salt and spices. With a silicone scraper, fold in the softened ice cream and stir until well mixed.
• Cover the bottom of a 13x9 inch dish with gingersnaps. Spread half of the ice cream mixture over the cookies, and then add another layer of cookies and ice cream. Freeze for several hours, then spread or pipe whipped cream over the top. Sprinkle with pecans. Drizzle with caramel sauce.
• For a half batch, halve all of the ingredients and assemble in an 8 inch square pan.
• Check out my note if you're interested in an easy serving method. It requires an extra step, but makes it easier when serving a crowd.

Notes

One trick I like to use for serving is this. It's completely optional, but it makes life easier! Before assembling, line the inside of the dish with plastic wrap. Press & Seal works well. Assemble the dessert as directed, but don't add the whipped cream. When it it completely frozen, grasp plastic wrap and lift from dish. Set the dessert on a cutting board and use a chefs knife to cut into squares (or rectangles) or however many servings you want. Fit the cut pieces back in the dish, then top with whipped topping and either return to freezer until ready to serve or serve right away. The pieces will be scored and cut, so you can lift them right out of the pan with a pie spatula.

Keyword Gingersnaps, Pumpkin Ice Cream

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