Pumpkin Nut Ice Cream Freeze |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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One of the great things about autumn is the great flavors that come around like this one Borrowed from The ice ceam shop at Huber's farm and winery Ingredients:
1 1/4 cups gingersnap cookies, crushed, about 25 cookies |
1/4 cup sugar |
1/4 cup butter, melted |
1 quart vanilla ice cream |
1 cup canned pumpkin |
1 cup brown sugar |
1 teaspoon vanilla |
1 teaspoon nutmeg |
1/4 teaspoon ground ginger |
1/4 cup walnuts |
Directions:
1. Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
2. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.
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