Pumpkin Ice Cream Cake
Ingredients
Directions
- 1
Position rack in centre of oven, then preheat to 350°F. Line a baking sheet with foil. Insert the base of a 8 or 9-in. springform pan lip-side down. Lightly spray bottom and inside edge with non-stick cooking spray, then line bottom with parchment.
- 2
Whirl cookies in a food processor until finely crumbled.
- 3
Combine 1 1/4 cups cookie crumbs with margarine and cinnamon in a medium bowl. (Save remaining crumbs for another baking project.) Using your fingertips, work mixture until evenly mixed. Press 1 cup cookie mixture into bottom of prepared pan. Spread remaining crumbs in an even layer on prepared sheet.
- 4
Bake both crust and crumbs for 8 minutes. Transfer both to a rack to cool completely, about 1 hour.
- 5
Scoop out half of ice cream into a large bowl and let soften at room temperature for 10 minutes.
- 6
Stir pumpkin and rum into softened ice cream until combined. Spread evenly over cooled crust. Freeze 1 hour.
- 7
Soften remaining ice cream in a medium bowl for 10 minutes. Stir until it reaches consistency of softened cream cheese. Spread evenly over the pumpkin ice cream layer. Sprinkle top evenly with reserved crumbs.
- 8
Cover pan with foil. Freeze until firm, about 4 hours, or up to 3 days.
- 9
To serve, transfer ice cream cake to refrigerator 10 minutes before serving. Remove sides from pan. Dip a serrated knife in hot water and then wipe dry to make slicing easier. Serve immediately.
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Last updated: February 15th, 2021
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