Pumpkin Ice Cream Cake

I don't know what the weather is like where you live, but here in California, we are in a heat wave.
A heat wave in October. Not okay.
It has been in the 90's everyday since October 1st.
Yes, you read that right. 90+ degrees in October.
Over the weekend it was 97 degrees.
California hasn't gotten the message that it is Fall.
I know I shouldn't be complaining, but wearing shorts & flip flops in October is just wrong.
All I want to do is wear boots & scarves and eat all the pumpkin!
One of my favorite things to make is my Pumpkin Bread and Pumpkin Cheesecake
But, because it is too hot to turn on my oven & bake, I decided to make something with Pumpkin Ice Cream.
Pumpkin Ice Cream is only available in the Fall, so as soon as it hits the stores, I stock up on it.
One of my favorite after dinner treats is a bowl of Pumpkin Ice Cream topped with chocolate sauce, caramel sauce, some pecans & chocolate chips. It is delicious!
Earlier this week I wanted to make something pumpkin-y that didn't require me to use my oven. 
I immediately thought of making a Pumpkin Ice Cream cake using those toppings that I love putting on my pumpkin ice cream. I can't believe I hadn't thought of this yet!
I make ice cream cakes all the time!
 Oreo Mud Pie Ice Cream Cake {HERE}
Mint Oreo Ice Cream Pie {HERE}
Peppermint Ice Cream Cake {HERE}
I am so excited about my newest creation......
 It is soooooo easy! And sooooo good! 

Here is what you need:
 - Pumpkin Ice Cream
- 30 Gingersnaps (which is about 1 3/4 cups crushed Gingersnaps)
- Chocolate Magic Shell
- Caramel Syrup
- 2 Tablespoons Melted Butter
-Mini Chocolate Chips
-Chopped Pecans (optional)

Put your Gingersnaps in a gallon plastic bag & get out your rolling pin!
I roll about half at a time.
 Roll until they are fine crumbs.
 Pour the crumbs into a Springform Pan (mine is a 9 inch). Pour on the melted butter & mix together and press into the pan.
***TIP- Put a parchment paper or wax paper on the bottom of your pan before you add the crumbs. I totally forgot to to this, but it will make it easier to remove the crust from the pan!****
Place in freezer for 15-20 minutes.
Set out your ice cream so that it softens up.
Scoop the ice cream onto your crust.
Spread it all around.
 Place back into the freezer for at least 2 hours.
When you are ready to serve your ice cream cake, take it out of the freezer & undo the springform pan.
 (This is when it comes in handy to have the parchment paper/wax paper on the bottom so you can easily slide the cake onto a cake stand)
As you are ready to serve your cake, sprinkle on some mini chocolate chips, chopped up pecans (optional), drizzle on the Caramel Sauce and then Chocolate Magic Shell:
 Look at this amazingness:
 The magic shell will harden up in just a minute or so.
You can also sprinkle on some more crushed gingersnaps if you want!

I think my favorite part of this cake was the gingersnap crust. If you aren't a fan of gingersnaps, you could make a Graham Cracker crust instead.
Eating this Pumpkin Ice Cream cake has made the 90 degree weather in October a little more tolerable. Even when the weather cools down, I will still be making this cake! 
It was so easy to make & can easily be made ahead of time!



Blog Widget by LinkWithin