Pumpkin Ice Cream Cake

Pumpkin Ice Cream Cake

6-hour 18-Minute recipe Serves 10
You can't help but fall for this seasonal favourite. Whipped together with sweet pumpkin pie filling, it's a fun new take on the classic Thanksgiving dessert. Tip: For this pumpkin ice cream cake to set well in the freezer, it's easiest to make it a day ahead.
6-hour 18-Minute recipe Serves 10


1/2 250-g box
2 tbsp
1 1/2 cups


Prep: 40-minute | Cook: 8-minute
  • 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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