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

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