pumpkinicecreamcake

The Caramel Macchiato Ice Cream Cake I made over the summer remains one of the most popular desserts I’ve created for Bourbon and Brown Sugar (and among my family members), so I’ve been contemplating a fall-inspired version for weeks.

Let’s face it, ice cream cakes are a perfect dessert… easy to make, nearly impossible to mess up, and guaranteed to be inhaled by family and friends.

My mom made a pumpkin ice cream cake for Thanksgiving for years, that I had sort of forgotten about until I came across this version on one of my recent blog crushes – Shutterbean.  It is a lovely version, created entirely with ingredients from Trader Joe’s (their pumpkin ice cream is divine!).  But I had to “Bourbon and Brown Sugar” it – quite literally by adding bourbon.  (I’m not sure I will ever go back to plain vanilla after discovering Bourbon and Brown Sugar ice cream.)  And by making homemade ginger cookies.  And by pouring warm salted caramel sauce all over the top…

I would suggest you add this beauty to your Thanksgiving menu.  I mean, I love a good pumpkin pie, but wouldn’t you prefer to eat your pumpkin in ice cream cake form?

pumpkinicecreamcake2

I do believe it is time to start contemplating a winter-inspired ice cream cake… wouldn’t you agree?

Pumpkin, Bourbon and Ginger Cookie Ice Cream Cake

  • One batch Perfect Ginger Cookies (or if you’re pressed for time, store-bought gingersnaps would be fine)
  • 4 tablespoons melted butter
  • 1 quart pumpkin ice cream
  • 1 quart vanilla ice cream
  • 3 tablespoons bourbon
  • 1 10 oz jar salted caramel sauce (fleur de sel)

Bake the ginger cookies.  If you are feeling creative, make 8 mini-cookies to use as garnish.

Remove the pumpkin ice cream from the freezer and allow it to sit on the counter 10-15 minutes, until the ice cream is softened.

Place 12 of the ginger cookies in the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until combined.

Dump the cookie mixture out into the bottom of a 8 to 9 inch spring form pan and use your hands to press the cookies into the bottom of the pan until you have a smooth and even crust.

Pour the pumpkin ice cream on top of the crust and smooth it out so it is in an even layer. Freeze for at least 2 hours.

Remove the vanilla ice cream from the freezer and allow it to sit on the counter 10-15 minutes, until the ice cream is softened.

Put 8-12 of the ginger cookies into the bowl of a food processor and pulse until you have fine crumbs.  Dump them into the bowl of a standing mixer, add the softened vanilla ice cream, and the bourbon.  Mix the ice cream until all the crumbs are well incorporated.  You may need to scrape the sides of the bowl a few times.

Spread the vanilla ice cream mixture over the pumpkin layer and smooth it out so it is in an even layer. Freeze for at least 2 hours.

Take the cake out of the freezer, and carefully remove the side of the springform pan… you may need to run a knife along the edge to loosen it.  Decorate with the mini cookies if you are so inclined.

Drizzle a jar of warm caramel over the top of the cake and serve.

Like this post?  Please be sure to follow me via Email on the blog’s main page.  You may also follow me on BloglovinInstagram, PinterestTwitter.

Tagged with →  

share

19 Responses to "Pumpkin, Bourbon and Ginger Cookie Ice Cream Cake"
  1. This has me drooling. Just gorgeous!

  2. Fiona says:

    Yes, I wholeheartedly agree. Can’t wait to try this one. Thank you.

  3. This is everything I could ask for in a cake. It sounds so good, stopping by from That’s fresh Friday!

  4. Winnie says:

    This is one wonderful DELICIOUS cake!!
    My mouth is watering

  5. oh my is all i can say to this and you have been really busy lol

  6. Stephanie @ The Cozy Cook says:

    I’ve never tried making an ice cream cake before but you’ve convinced me that it’s worth trying! If this doesn’t look beautiful at Thanksgiving dinner I don’t know what does!!!!

  7. Loretta says:

    This cake is to die for – wow!

  8. chefjulianna says:

    Oh, this is just over-the-top scrumptious! I just want to dive in! :/

  9. This cake is impressive!! The taste must be very very good! thanks again for being at FF!

  10. Gorgeous, decadent and simple to make. Love it!

  11. Absolutely beautiful! I love the flavor combination and how easy it is to make. Thanks for sharing and I’ve pinned! 🙂

  12. Oh my goodness, this looks SO AMAZING! I am so excited you linked it up with us at Foodie Fridays! Pinning and stumbling…can’t wait to try it!

  13. I’ve never had an ice cream cake before, this one looks divine! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

Leave a Reply

Your email address will not be published. Required fields are marked *