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    You are in: Home / Recipes / Pumpkin Nut Ice Cream Freeze Recipe
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    Pumpkin Nut Ice Cream Freeze

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    GingerlyJ's Note:

    One of the great things about autumn is the great flavors that come around like this one Borrowed from The ice ceam shop at Huber's farm and winery

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    Ingredients:

    Serves: 2

    Yield:

    treats

    Units: US | Metric

    Directions:

    1. 1
      Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
    2. 2
      Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.
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    Nutritional Facts for Pumpkin Nut Ice Cream Freeze

    Serving Size: 1 (567 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1444.0
     
    Calories from Fat 585
    40%
    Total Fat 65.0 g
    100%
    Saturated Fat 35.5 g
    177%
    Cholesterol 187.7 mg
    62%
    Sodium 732.7 mg
    30%
    Total Carbohydrate 212.9 g
    70%
    Dietary Fiber 6.8 g
    27%
    Sugars 196.9 g
    787%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    gingersnap cookies

    Detailed Nutrition Values About Nutrition Info

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