Pumpkin Ice Cream Recipe
- 1 (15 ounce) can pumpkin
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1/2 gallon vanilla ice cream, softened
- 36 vanilla wafers
- 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 9×13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
