When I was busy making ice cream cakes this Summer, I had grand plans for making a pumpkin one this fall.
Pumpkin ice cream…gingersnaps crushed and mixed with salted butter….vanilla ice cream….
I’m kind of obsessed with the combination. It’s popular around these parts.
I was busy putting together a wine tasting party this weekend and I forgot to consider a dessert option…and then I remembered I had this lovely thing in my freezer so problem= solved. My kid who refuses to like anything pumpkin asked for seconds. So yeah, this ice cream cake is GOOD. It’s that crunchy/chewy gingersnap layer that gets you. Consider yourself warned!
- 25 gingersnap cookies, crushed
- 2 tablespoons salted butter, melted
- 1 pint vanilla ice cream
- 1 pint pumpkin ice cream
- 3 tablespoons pumpkin butter