Pumpkin Biscuit Ice Cream

    Pumpkin Biscuit Ice Cream


    42 people made this

    About this recipe: 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.

    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

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