Pumpkin Ice Cream Cake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups gingersnap crumbs
• 3 tablespoons melted butter
• 2 liters vanilla ice cream, slightly thawed
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup whipping cream

Recipe

• 1 combine cookie crumbs with melted butter until evenly distributed.
• 2 press mixture into the bottom and slightly up the sides of a 9" springform pan.
• 3 refrigerate 10-15 minutes.
• 4 spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
• 5 place in freezer until hard.
• 6 mix together pumpkin, sugar, cinnamon and nutmeg.
• 7 whip cream until stiff and fold into pumpkin mixture.
• 8 spoon over ice cream.
• 9 with back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
• 10 freeze until firm.