Best 7 Frozen Pumpkin Ice Cream Dessert Recipes
Frozen pumpkin ice cream dessert is an indulgent and delightful treat that can be enjoyed all year round. Whether you're looking for a refreshing dessert after a hearty meal or a sweet snack to satisfy your cravings, this frozen dessert is sure to hit the spot. With its creamy texture, subtly sweet pumpkin flavor, and versatility, frozen pumpkin ice cream dessert is a beloved favorite among dessert lovers of all ages. Whether you prefer a classic recipe or a more modern twist, there are countless variations to suit every taste and dietary preference. From simple one-ingredient recipes to more elaborate desserts with multiple layers and toppings, you're sure to find the perfect frozen pumpkin ice cream dessert recipe that will become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
FROZEN PUMPKIN DESSERT
This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. -Susan Bennett, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.
Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 102mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN PUMPKIN DESSERT
Make and share this Frozen Pumpkin Dessert recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 2h15m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
- Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
- Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
- Garnish with whip cream if desired.
FROZEN PUMPKIN ICE CREAM PIE
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
FROZEN PUMPKIN DESSERT
Reminiscent of a pumpkin pie, this frosty dessert blends canned pumpkin with cream cheese, pumpkin pie spice, whipped topping and almonds.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 20 servings.
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
- Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
- Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FROZEN PUMPKIN SQUARES
Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.
Provided by VeggieMan
Categories Fruits and Vegetables Vegetables Squash
Time 8h10m
Yield 15
Number Of Ingredients 8
Steps:
- Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
- Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
- Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 44.9 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 35.1 g
FROZEN PUMPKIN PIE
This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g
FROZEN PUMPKIN YOGURT COOKIE TREAT
Steps:
- Place the empty cookie cutter on a plate. Blend yogurt, pumpkin and spice and spoon the mixture into the ghost and freeze for 30 minutes. Place the yogurt ghost on a plate and top with the cookie, chocolate syrup and nuts.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 22 g, TransFat 0 g
Tips:
- Choose ripe pumpkins: Look for pumpkins with deep, orange-colored flesh. Avoid pumpkins that are bruised or have soft spots.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Roast the pumpkin at 400°F for 45 minutes, or until it is tender.
- Use full-fat coconut milk: Full-fat coconut milk will give the ice cream a rich and creamy texture. You can use light coconut milk, but the ice cream will be less creamy.
- Add your favorite spices: Pumpkin ice cream is a great way to use up fall spices. Try adding cinnamon, nutmeg, ginger, or allspice to the ice cream base.
- Don't over-churn the ice cream: Over-churning the ice cream will make it icy. Churn the ice cream for 20-25 minutes, or until it is thick and creamy.
Conclusion:
Pumpkin ice cream is a delicious and easy-to-make dessert that is perfect for fall. With its rich and creamy texture and sweet, pumpkiny flavor, this ice cream is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this pumpkin ice cream recipe a try. You won't be disappointed!
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