Pumpkin Ice Cream

Serves: 14
Total Calories: 521


1 (15-ounce) can pumpkin
1 cup sugar
1 teaspoon cinnamon
1 pinch cloves
1 pinch nutmeg
1/2 gallon ice cream
1 (16-ounce) bag gingersnap


Mix pumpkin, sugar and spices together. Add ice cream. Mix well. Put in flat baking dish. Layer ginger snaps and ice cream twice and freeze.

Nutritional Facts:

Serves: 14
Total Calories: 521
Calories from Fat: 350

This Pumpkin Ice Cream recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.

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