Pumpkin and vanilla ice cream come together in this easy dessert!
It’s no secret that I love ice cream. So when I saw this recipe for Pumpkin Gingersnap Ice Cream Cake from Shutterbean, I wanted it. She used pumpkin and vanilla ice creams to make a loaf shaped cake with gingersnap crumbs in between the layers. (I love the buttery way she treated the cookie crumbs!) She also used pumpkin butter to up the flavor of the ice cream.
My first plan was to go with the Shutterbean recipe. But I decided to go with a pie shape instead. And I added salted caramel sauce too.
This would make a great dessert for Thanksgiving. Cold desserts don’t seem as heavy as other types of desserts for some reason. Even when they are decadently sweet and rich, like this one.
The other beauty of this pie is that it can be made ahead of time. That’s important, especially if you’re juggling a lot of other dishes for a big Thanksgiving dinner. It also means that leftovers don’t need to go to waste, because it will last a long time in the freezer.
Here’s what you’ll need: [Read more…]