Best Pumpkin Turtle Ice Cream Cake Recipes

Pumpkin Ice Cream Cake image

Provided by She-is-tappin

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups gingersnap crumbs
3 tablespoons melted butter
2 liters vanilla ice cream, slightly thawed
1 cup pumpkin puree
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup whipping cream

Steps:

Combine cookie crumbs with melted butter until evenly distributed.
Press mixture into the bottom and slightly up the sides of a 9" springform pan.
Refrigerate 10-15 minutes.
Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
Place in freezer until hard.
Mix together pumpkin, sugar, cinnamon and nutmeg.
Whip cream until stiff and fold into pumpkin mixture.
Spoon over ice cream.
With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
Freeze until firm.

Turtle Ice Cream Cake image

Provided by Pamela

Time 18m

Yield 15-18 pieces

Number Of Ingredients 7

1 3/4 cups flour
1 cup chopped pecans
1 cup lightly packed brown sugar
1 cup oatmeal
1 cup margarine, melted, or use butter
1 1/2 cups caramel ice cream topping
8 cups vanilla ice cream, softened

Steps:

Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
Bake at 400 degrees until crumbs are golden.
Check often to prevent it from burning!
Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
Drizzle 3/4 cup caramel sauce on top of crumbs.
Scoop vanilla ice cream on top and spread evenly.
Drizzle the rest of the caramel sauce and top with the reserved crumbs.
Freeze until firm or overnight.
If storing for an extended time, cover well to prevent freezer burn.

Pumpkin Pie Ice Cream Cake image

Provided by Food Network

Categories dessert

Time 2h

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for greasing
1 cup heavy whipping cream
3 tablespoons brown sugar
1 tablespoon maple syrup
2 teaspoons vanilla
2 cups crushed gingersnap cookies
6 tablespoons butter, melted
1 quart pumpkin ice cream, softened
2 cups crumbled store-bought pumpkin bread
1/2 cup chopped store-bought candied pecans or other nuts, for garnish

Steps:

Spray a 9-inch pie plate with nonstick cooking spray.
In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
Garnish with candied pecans before serving.