Pumpkin Ice Cream Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Ice Cream Recipe). Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Brief

Prep 20 mins

Additional: 40 mins

Total: 1hr

Servings: 18

Yield: 1 - 9x13 inch dish

Pumpkin Ice Cream Recipe

Ingredients

1 (15 ounce) can pumpkin

1 cup white sugar

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped pecans

½ gallon vanilla ice cream

softened

36 vanilla wafers

Fruits and Vegetables

Directions

Step 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.

Step 2

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.

Nutritional Information

Pumpkin Ice Cream Recipe

Servings Per Recipe:18

Calories: 268.6

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 36.3g 12%

Dietary Fiber: 2.3g 9%

Sugars: 24.6g

Fat: 13.3g 20%

Saturated Fat: 5g 25%

Cholesterol: 25.8mg 9%

Vitamin A Iu: 3727.8IU 75%

Niacin Equivalents: 1.2mg 9%

Vitamin C: 0.4mg 1%

Folate: 9.5mcg 2%

Calcium: 88mg 9%

Iron: 0.6mg 4%

Magnesium: 17.4mg 6%

Potassium: 156.8mg 4%

Sodium: 213.9mg 9%

Thiamin: 0.1mg 11%

Calories From Fat: 119.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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