Ice cream and pumpkin pie

    Ice cream and pumpkin pie


    15 people made this

    About this recipe: A delicious frozen version of pumpkin pie. A biscuit base is filled with a mixture of vanilla ice cream, pumpkin and spices before being frozen. Serve as a decadent dessert with a dollop of sweetened cream.

    Makes: 1 (23cm) round pie

    • 125g digestive biscuits, crushed into crumbs
    • 50g margarine, melted
    • 3 tablespoons caster sugar
    • 1.9 litres vanilla ice cream, softened
    • 250g pumpkin puree
    • 110g dark brown soft sugar
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon orange juice

    Prep:10min  ›  Cook:10min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    1. To prepare base, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared 23cm round tin.
    2. Chill 1 hour or until firm. Or bake in a 190 C / Gas 5 oven for 10 minutes or until edges are brown. Cool on rack before filling.
    3. To prepare filling, combine ice cream, pumpkin, dark brown soft sugar, ginger, cinnamon, nutmeg and orange juice; pour into base. Freeze until ready to serve.


    Pumpkin puree can be purchased online or in speciality shops. You can also make your own with this recipe.

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