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Pumpkin Gingersnap Ice Cream Squares Recipe

Breyers® Pumpkin Gingersnap Ice Cream Squares Recipe

Embrace Fall with our Pumpkin Gingersnap Ice Cream Squares, with Breyer's Natural Vanilla Ice Cream, spicy gingersnaps and pumpkin spice. 

  • Prep time

    15 min

  • Cook time

    00 min

  • Makes

    15 servings

  • FreezeTime

    270 min 

Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup gingersnaps crumbs
  • 1/2 cup butter, melted
  • 2 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 2 tsp. pumpkin pie spice
  • 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream, softened
  • 1 can whipped cream

  1. 23
Title 23
Calories from Fat 0.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 0.0 g
Calcium 0.0 mg
Iron 0.0 mg

Directions

  1. Combine graham cracker and gingersnaps crumbs and butter in large bowl with a fork until blended.

  2. Press crumb mixture into 13 x 9-inch baking dish, reserving 1/4 cup crumbs for garnish. Chill until firm, about 30 minutes.

  3. Combine pumpkin, sugar and pumpkin pie spice in large bowl. Fold in softened Breyers® Natural Vanilla Ice Cream until well mixed. Spoon into chilled crust. Freeze until firm, about 4 hours or overnight.

  4. To serve: cut into squares. Top squares with whipped cream and sprinkle with reserved 1/4 cup crumbs.

Pumpkin Gingersnap Ice Cream Squares Recipe
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