Pumpkin Ice Cream
"Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious."
Prep Time: 20 Min
Ready In: 1 Hr
Original recipe yield: 1 - 9x13 inch dish
Ingredients:
1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans or walnuts :)
1/2 gallon vanilla ice cream, softened
36 vanilla wafers
Directions:
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans or walnuts :).
Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Credit: http://allrecipes.com/Recipe/Pumpkin-Ice-Cream/Detail.aspx
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