A delicious and simple Pumpkin Ice Cream Cake made with only a handful of ingredients. A great fall dessert recipe with a crunchy crust and topped with caramel and chocolate.
Caramel and chocolate topped Pumpkin Ice Cream Cake has to be a good thing. I mean, caramel just adds to the fall flavor, right?
Fall means fall flavors and pumpkin is a delicious and warm fall flavor. Recipes like Pumpkin Muffins, Pumpkin Ice Box Cake and Pumpkin Pie Dip are always appreciated with the weather starts to turn a little cooler. Pumpkin Ice Cream Cake has the crust of chocolate covered graham crackers topped with a pumpkin ice cream. Delicious!
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Ingredients
- pumpkin ice cream - any kind will work. I used a Pumpkin Ice Cream with cheesecake pieces.
- Fudge Grahams -
- butter - or margarine
- Cool Whip - store brand works fine
- caramel and chocolate topping - ice cream topping. You can make your own chocolate sauce.
Preparing the ice cream
Make sure the ice cream has a chance to soften before you attempt to mix it with the Cool Whip. If you try to mix the ice cream while it is hard, it will take you a long time and the mixture won't be mixed properly.
Let the ice cream sit on the counter while you prepare and bake the crust. That should give the ice cream enough time to soften properly to mix it well.
Crushing the Fudge Grahams
Using a food processor is the quickest way to crush the cookies for the crust. However, if you don't have one, a plastic bag and a rolling pin works just fine. The grahams will need to have melted butter added to them to help them hold together.
To do that, make crumbs out of the grahams, then mix in the butter. Then place the mixture in the 9x13 pan.
Can I use other pans for this Pumpkin Ice Cream Cake?
Yes! I used a 9x13 cake pan. However, like with the Grasshopper Ice Cream Dessert, a springform pan works well. A circle pan would work well too.
Bake and freeze
To bake the crust, put it in a 350 degree oven for about 7 minutes. The ice cream can then be added to the crumbs after baking.
The ice cream cake needs to freeze for at least 4 hours but overnight is preferred. The ice cream and crust needs to harden enough to make it easy to cut into squares. Right before this fall pumpkin dessert is ready to serve, drizzle caramel and chocolate (if desired) on top.
Enjoy this creamy and delicious fall dessert recipe. It is great for your family or for guests! The chocolate, caramel, graham cracker crust and pumpkin come together for a scrumptious dessert recipe!
📖 Recipe
Pumpkin Ice Cream Cake
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Ingredients
- 1.5 quarts pumpkin ice cream softened
- 12.5 oz Fudge Grahams
- 8 oz Cool Whip
- 2 Tablespoons butter or margarine
- caramel and chocolate sauce to drizzle
Instructions
- Preheat oven to 350℉.
- Let Cool Whip and Ice Cream sit on the counter to soften. Set aside.
- Crush Fudge Grahams in a food processor or in a large plastic bag with a rolling pin.
- Mix in melted butter and pour crushed crumbs in a 9x13 baking pan.
- Press the crumbs firmly on the bottom of the pan.
- Place in the oven and bake for 7 minutes.
- Remove from oven and set aside.
- Meanwhile, mix together the softened ice cream and Cool Whip in a large bowl.
- Pour on top of the crust and spread out evenly.
- Cover with foil and place in refrigerator at least 4 hours to harden. Preferably, let the pumpkin dessert set up overnight.
- Remove from freezer, drizzle caramel and chocolate topping if desired and serve.
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