Pumpkin Ice Cream

Best Cooking Pumpkin Ice Cream
Special Recipe : Best Cooking Pumpkin Ice Cream

Summary

Best Cooking Pumpkin Ice Cream

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Servings 18

Integrated

  • 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
  • 1/2 gallon vanilla ice cream, softened
  • 36 wafers vanilla wafers

Directions

  1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended.Stir in pecans.Fold in ice cream.

  2. 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.

Per Serving:

  • 268.6 calories
  • protein 3.5g 7% DV
  • carbohydrates 36.3g 12% DV
  • fat 13.3g 20% DV
  • cholesterol 25.8mg 9% DV
  • sodium 213.9mg 9% DV.

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