Pumpkin biscuit ice cream

    8 hours 20 min

    A lightly spiced pumpkin ice cream with butter biscuit layers. You can substitute any other biscuit you prefer, such as ginger nuts. Delicious served as a snack or for dessert.

    42 people made this

    Serves: 18 

    • 425g pumpkin puree
    • 200g caster sugar
    • 1 teaspoon salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 110g pecans, chopped
    • 1.9 litres vanilla ice cream, softened
    • butter biscuits to layer

    Prep:20min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    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 23x33cm or similar sized dish or sealable plastic container with enough biscuits to form a single layer. Spread half the ice cream mixture over the biscuits. Repeat. Freeze until firm.

    Pumpkin puree

    Can be purchased online

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    I too set out to get a recipe for "from scratch" ice cream, but why not skip that whole ice cream base process which basically yields vanilla ice cream. This recipe gives you a verrry pumpkin flavor. I added a package of cream cheese to tone it down a tiny bit and crushed graham crackers to give it that pumpkin cheesecake taste.  -  27 Sep 2008  (Review from Allrecipes US | Canada)


    I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers - the ice cream is excellent alone!  -  24 Oct 2007  (Review from Allrecipes US | Canada)


    I used ginger snaps instead of nilla wafers, it was delicious.  -  12 Nov 2000  (Review from Allrecipes US | Canada)