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Pumpkin Ice Cream Freeze




Source of Recipe


CD Kitchen


List of Ingredients




1 1/4 cups gingersnap cookie crumbs
1/4 cup sugar
1/4 cup butter -- melted
1 quart vanilla ice cream
1 cup pumpkin, canned
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
1/4 teaspoon ground ginger



Recipe



Mix the first 3 ingredients, holding back 1/4 cup of
the crumbs, in a bowl. Press the mixture into a 8x5"
baking dish and set aside.

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.