Pumpkin Ice Cream Freeze

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl.
• 2 press the mixture into a 8 x 5 inch baking dish and set aside.
• 3 combine the remaining ingredients in a large bowl and pour over the crust.
• 4 freeze overnight.
• 5 serve with the reserved crumbs on top and maybe add some chopped nuts.