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Pumpkin Ice Cream Freeze




Source of Recipe


chef2chef






Recipe Introduction


"This will make a pumpkin lover out of anyone!"





List of Ingredients



• 1 1/4 cup gingersnap cookies, crushed, about 25 cookies
  
• 1/4 cup sugar
  
• 1/4 cup butter, melted
  
• 1 quart vanilla ice cream
  
• 1 cup canned pumpkin
  
• 1 cup brown sugar
  
• 1 teaspoon vanilla
  
• 1 teaspoon nutmeg
  
• 1/4 teaspoon ground ginger
  






Instructions



1. Mix the first three ingredients, holding back 1/4 cup of the crumbs in a bowl. Press the mixture into an 8 x 5 inch baking dish and set aside.
   
2. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight.
   
3. Serve with the reserved crumbs on top and maybe add some chopped nuts.