This is a wonderful dessert that we did not go without over the Thanksgiving and Christmas Holidays. It is easy, wonderful and a little bit glamorous.
2 1/2 cups gingersnap crumbs
1/4 cup sugar
1/4 cup melted butter
2 pints vanilla ice cream, softened slightly
1 can (1 lb.) solid pack pumpkin
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 cup whipping cream
1 tsp. vanilla
Whipped cream and maraschino cherries, optional
Layer 1: Combine crumbs, 1/4 cup sugar and butter. Reserving 1 cup crumb mixture, press remaining crumb mixture evenly inside a 2 1/2 quart mixing bowl that has been lined with plastic wrap or aluminum foil. Mold into shape by pressing 1 1/2 quart bowl into center. Remove inner bowl; place crumb-lined bowl in freezer.
Layer 2: Pack softened ice cream inside of frozen crumbs, using chilled 1 1/2 quart bowl again as a mold. Freeze until ice again as a mold. Freeze until ice cream hardens.
Layer 3: Combine pumpkin, 1 cup sugar, salt and spices. Whip cream until stiff; fold into pumpkin; stir in vanilla. Pour mixture into center of ice cream. Top evenly with remaining 1 cup crumb mixture. Freeze.
To serve: Unmold by dipping bowl into warm water for a few seconds. Lift out with liner and invert on serving plate. Allow to thaw slightly at room temperature about 15 minutes. Garnish with whipped cream and cherries if desired. Cut into wedges and serve.
Twelve Days of Boots: Day 8 by The Pioneer Woman
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