Pumpkin Ice Cream Cake

Recipe by She-is-tappin
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine cookie crumbs with melted butter until evenly distributed.
  • Press mixture into the bottom and slightly up the sides of a 9" springform pan.
  • Refrigerate 10-15 minutes.
  • Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
  • Place in freezer until hard.
  • Mix together pumpkin, sugar, cinnamon and nutmeg.
  • Whip cream until stiff and fold into pumpkin mixture.
  • Spoon over ice cream.
  • With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
  • Freeze until firm.
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