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Pumpkin Ice Cream Recipe

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This recipe for Pumpkin Ice Cream is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1 lb. can pumpkin--2 c.
1 c. sugar
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. chopped pecans
1/2 gal. softened vanilla ice cream
36 ginger snaps
Directions:
Directions:
Combine all ingredients except ice cream and cookies. In a chilled bowl fold pumpkin mixture into ice cream. Line bottom of 13x9 pan with half of the cookies. Top with half the ice cream mixture. Cover with cookies and pour remaining ice cream over evenly. Freeze until firm. About four hours. Cut into squares and garnish with whipped cream and a pecan half.
Number Of Servings:
Number Of Servings:
18

 

 

 

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