PUMPKIN PIE ICE CREAM CAKE
Steps:
- Spray a 9-inch pie plate with nonstick cooking spray.
- In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
- Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
- Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
- Garnish with candied pecans before serving.
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Moriom Moriom
[email protected]I love pumpkin pie and I love ice cream, so this cake was the perfect dessert for me! It was so easy to make and it turned out so delicious.
Ricky King
[email protected]This cake was delicious! The pumpkin ice cream was smooth and creamy, and the graham cracker crust was the perfect complement.
Pari Rehmat
[email protected]This cake was so easy to make and it looked so impressive! I'm definitely going to make it again for my next party.
Md Ridoykhan
[email protected]I followed the recipe exactly and the cake turned out great! It was the perfect dessert for my Halloween party.
Patience Chinundili
[email protected]This cake was a little too sweet for my taste, but my kids loved it. I think next time I'll use less sugar in the ice cream.
Robbie Picard
[email protected]I made this cake for my family and they absolutely loved it! The ice cream was smooth and creamy, and the crust was the perfect combination of crunchy and chewy. I will definitely be making this again.
CAS4343
[email protected]This cake was so easy to make and it turned out so delicious! I love that you can use store-bought ice cream and graham crackers, which makes it a great last-minute dessert.
Kamugisha Isaac
[email protected]I'm not a big fan of pumpkin pie, but this cake was surprisingly good! The ice cream was light and fluffy, and the crust was perfectly crispy. I would definitely make this again.
Rabiu Mohammed
[email protected]This cake was a little too icy for my taste, but I think that's just because I didn't let it thaw long enough before serving. Next time I'll let it thaw for a few hours before slicing and serving.
Mary Essandoh Ackom
[email protected]I love pumpkin pie and I love ice cream, so this cake was the perfect dessert for me! It was so easy to make and it turned out so delicious.
Omid Karimi
[email protected]This cake was delicious! The pumpkin ice cream was smooth and creamy, and the graham cracker crust was the perfect complement.
Manny Rogers
[email protected]This cake was so easy to make and it looked so impressive! I'm definitely going to make it again for my next party.
SIYOUM TOLCHA
[email protected]I followed the recipe exactly and the cake turned out great! It was the perfect dessert for my Halloween party.
Teke Sakura
[email protected]This cake was a little too sweet for my taste, but my kids loved it. I think next time I'll use less sugar in the ice cream.
Clark Julius
[email protected]I'm not a huge fan of pumpkin pie, but this cake was amazing! The ice cream was light and fluffy, and the crust was perfectly crispy. I will definitely be making this again.
Zara Jacobs
[email protected]This cake was so easy to make and it turned out so delicious! I love that you can use store-bought ice cream and graham crackers, which makes it a great last-minute dessert.
Saba Shahid
[email protected]I made this cake for my family and they absolutely loved it! The ice cream was smooth and creamy, and the crust was the perfect combination of crunchy and chewy. I will definitely be making this again.
Theresa Aten
[email protected]This pumpkin pie ice cream cake was a hit at our Thanksgiving gathering! Everyone loved the combination of creamy pumpkin ice cream and crunchy graham cracker crust. It was the perfect dessert to end our meal.