PUMPKIN ICE CREAM CAKE
A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it.
Provided by She-is-tappin
Categories Frozen Desserts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cookie crumbs with melted butter until evenly distributed.
- Press mixture into the bottom and slightly up the sides of a 9" springform pan.
- Refrigerate 10-15 minutes.
- Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
- Place in freezer until hard.
- Mix together pumpkin, sugar, cinnamon and nutmeg.
- Whip cream until stiff and fold into pumpkin mixture.
- Spoon over ice cream.
- With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
- Freeze until firm.
PUMPKIN PIE ICE CREAM CAKE
Steps:
- Spray a 9-inch pie plate with nonstick cooking spray.
- In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
- Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
- Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
- Garnish with candied pecans before serving.
PUMPKIN ICE CREAM
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g
PUMPKIN ICE CREAM CAKE ROLL
This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!
Provided by Rita1652
Categories Frozen Desserts
Time 1h6m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees.
- Ginger sugar:.
- In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
- Biscuit:.
- In a small bowl, whisk together the cake flour and cornstarch.
- Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
- Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
- Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
- Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
- Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make.
- Optional SYRUP:.
- In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur.
- Pumpkin ice cream:.
- Combine pumpkin, brown sugar, and spices with a rotary beater.
- Blend in ice cream. Freeze until spreadable but firm.
- Assembling:.
- When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream.
- Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping.
- Whipped cream topping:.
- Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
- Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.
Nutrition Facts : Calories 231.9, Fat 13.3, SaturatedFat 7.8, Cholesterol 98.2, Sodium 52.1, Carbohydrate 25.8, Fiber 0.3, Sugar 21.1, Protein 3.3
PUMPKIN ICE CREAM ROLL
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes. , Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. , To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
More about "pumpkin ice cream cake recipes"
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (198)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
INCREDIBLE PUMPKIN CAKE WITH CREAM CHEESE WHIPPING …
From therecipecritic.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - ONCE UPON …
From onceuponachef.com
PUMPKIN ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE
From delish.com
TURTLE PUMPKIN ICE CREAM CAKE - A SPICY PERSPECTIVE
From aspicyperspective.com
PUMPKIN SNICKERDOODLES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 8Difficulty Easy
PUMPKIN CHOCOLATE ICE CREAM CAKE - MORE MOMMA!
From moremomma.com
Servings 12Estimated Reading Time 4 minsCategory DessertTotal Time 2 hrs 10 mins
SALTY PRETZEL BANANA PUDDING ICE CREAM CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
ICE CREAM CAKE RECIPES | BREYERS®
From breyers.com
PUMPKIN ICEBOX CAKE RECIPE | A NO BAKE GRAHAM CRACKER ICEBOX …
From thenovicechefblog.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
PUMPKIN ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY PUMPKIN ICE CREAM CAKE - HELLOYUMMY.CO
From helloyummy.co
PUMPKIN CAKE RECIPES
From allrecipes.com
AN EPIC DESSERT: PUMPKIN BUTTER ICE CREAM CAKE – GARDEN …
From gardenandgun.com
COLD STONE CREAMERY PUMPKIN PIE IN THE SKY RECIPE
From recipes.net
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
NO-BAKE PUMPKIN ICEBOX CAKE RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CHOCOLATE CREAM COLD BREW - ALLRECIPES
From allrecipes.com
THE NINJA CREAMI IS THE APPLIANCE YOU NEVER KNEW YOU NEEDED
From bustle.com
BANANA PUDDING ICE CREAM - GRANDBABY CAKES
From grandbaby-cakes.com
SHOPS SELLING DOG-FRIENDLY ICE CREAM AND OTHER DESSERTS ON
From newsday.com
PUMPKIN ICE CREAM CONE CUPCAKES - MOM LOVES BAKING
From momlovesbaking.com
#60-minutes-or-less #time-to-make #course #preparation #desserts #cakes #frozen-desserts
You'll also love