No joke, it really is amazing. Best pumpkin ice cream I have ever had, 10 times better than Dryers or any other store bought kind. If you love pumpkin ice cream you really should make this. It is a recipe from my cousin Ellen, she brought us some over while I was still pregnant and it was like heaven. The gingersnap crumble was so yummy and I put tons of extra on mine when we made it.
1 quart vanilla ice cream
1 15 oz. can pumpkin
2TBSP packed brown sugar
1.5 tsp. pumpkin pie spice
1/2 tsp salt
1 cup whipping cream, whipped
pumpkin pie spice (optional)
1. Prepare Gingersnap Crumble. Set aside.
2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
4. Before serving, top with whipped cream. Sprinkle with additional pumpkin pie spice. Makes 10 servings.
In a small bowl stir together 1.5 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.