Pumpkin Ice Cream Squares Recipes

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.

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

Steps:

• In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.

Steps:

• Lightly grease a 9 inch square baking pan.
• In a medium bowl combine graham cracker crumbs and sugar.
• Add the melted butter and toss together well.
• Press into baking pan and set aside.
• In a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
• Fold in softened ice cream and stir well to combine.
• Spread ice cream mixture over crumbs smoothing the surface.
• Cover with plastic wrap and freeze to firm.
• Just before serving whip cream to soft peaks.
• Cut Ice Cream into bars.
• Garnish with whipped cream and nuts.