Pumpkin Ice Cream Cake
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.
Whirl cookies in a food processor until finely crumbled.
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.
Bake both crust and crumbs for 8 minutes. Transfer both to a rack to cool completely, about 1 hour.
Scoop out half of ice cream into a large bowl and let soften at room temperature for 10 minutes.
Stir pumpkin and rum into softened ice cream until combined. Spread evenly over cooled crust. Freeze 1 hour.
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.
Cover pan with foil. Freeze until firm, about 4 hours, or up to 3 days.
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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