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Pumpkin Ice Cream Freeze Recipe

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This recipe for Pumpkin Ice Cream Freeze is from The Hocking Family Cookbook Project, 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:  
Graham Cracker Crust:
1 ½ cups of crushed graham cracker
⅓ cup of sugar
6 T. butter, melted

Ice cream mixture:
4 cups (1 quart) vanilla ice cream, softened
1 cup cooked pumpkin
¼ cup firmly packed brown sugar
½ t. salt
1 t. cinnamon
¼ t. ground ginger
¼ t. nutmeg
1 t. vanilla

Whipped cream, optional
Directions:
Directions:
For Crust:
Mix graham cracker, sugar, and butter until well blended.
Reserve ½ cup for later.
Press remaining crumb mixture on bottom of 8 or 9 inch square pan.
Set aside.

For ice cream mixture:
In large mixing bowl, combine remaining ingrediants; beat just until well combined.
Immediately pour over crumb base.
Sprinkle with reserved crumb mixture.
Freeze until firm, about 4 hours.
Remove from freezer a few minutes before cutting; cut into squares.
If desired, garnish with whipped cream.





Recipe can be doubled, use a 9x13 pan. Also can use a 9 or 10 inch pie dish to make a pie instead of squares.
Can use 1 ½ t. pumpkin pie spice instead of cinnamon, ginger and nutmeg.
If desired, ¼ cup chopped pecans or walnuts may be added to crumb mixture.
Number Of Servings:
Number Of Servings:
about 9
Personal Notes:
Personal Notes:
Brought to you by the New Pillsbury Family Cookbook.

 

 

 

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