Irresistible Spiced Pumpkin Ice Cream Squares: Your Ultimate No-Bake Fall & Thanksgiving Dessert
If the mere mention of pumpkin at Thanksgiving conjures up images of dense, often divisive pumpkin pie, then prepare for a delightful culinary revelation. These Spiced Pumpkin Ice Cream Squares offer a refreshingly cool and effortlessly elegant alternative, delivering all the comforting flavors of fall in an exciting new format. Imagine: the quintessential taste of pumpkin, the creamy delight of ice cream, and the satisfying crunch of cookies—all harmoniously united in one magnificent dessert! While chocolate isn’t explicitly included in this particular recipe, for those who, like me, believe no dessert is complete without it, there are always creative ways to incorporate a drizzle or some chocolate chips for an added layer of indulgence.
Why These Spiced Pumpkin Ice Cream Squares Are a Seasonal Sensation
This easy, no-bake frozen dessert recipe is a true holiday lifesaver and a personal favorite for any fall gathering. It’s incredibly versatile, capable of serving a large crowd or a cozy family dinner. When prepared in a standard 9×13 inch dish, it generously yields up to 18 servings, making it perfect for Thanksgiving feasts, holiday parties, or larger potlucks. However, for those seeking a more modest treat suitable for a weeknight indulgence or a smaller get-together, simply halving the recipe and assembling it in an 8-inch square pan works beautifully. The beauty of this recipe lies not only in its adaptability but also in its make-ahead convenience, allowing you to focus on other aspects of your meal without last-minute dessert stress.
One of my favorite tricks for effortless serving, which significantly elevates the presentation and simplifies the process, is to line the pan with plastic wrap before assembling the dessert. This ingenious step transforms serving from a potential mess into a clean, precise operation, ensuring each square looks as good as it tastes. We’ll delve deeper into this easy serving method later in the notes, but it’s a game-changer you won’t want to miss.
Crafting Your Delightful Pumpkin Ice Cream Layer
You might be wondering if making pumpkin ice cream from scratch is a daunting task, or if hunting for a specific flavor at the grocery store will prove difficult. The wonderful news is that this recipe simplifies the process dramatically! There’s no need for an ice cream maker, nor do you have to embark on a quest for store-bought pumpkin ice cream. To create the rich, spiced pumpkin ice cream base, you simply blend two cups of canned pumpkin puree with a carefully selected mix of warming spices and then fold it into your favorite softened vanilla ice cream. This semi-homemade approach ensures a luxurious, perfectly spiced pumpkin ice cream layer without any fuss.
The combination of canned pumpkin and classic pumpkin pie spices like ginger, cinnamon, and nutmeg transforms ordinary vanilla ice cream into an extraordinary fall flavor sensation. The softened ice cream allows for easy incorporation of the pumpkin mixture, ensuring a smooth, uniform texture that will freeze beautifully. This method not only saves time but also guarantees a consistent and delicious result every time you make these delightful Spiced Pumpkin Ice Cream Squares.
Assembly and Serving: Tips for Perfection
Once you’ve mastered the art of creating your pumpkin ice cream, assembling these squares is a breeze. The foundation of this incredible dessert is a layer of crisp gingersnap cookies. These cookies aren’t just for texture; their spicy notes perfectly complement the pumpkin and other fall spices in the ice cream, adding depth and a delightful crunch. After placing the first layer of gingersnaps, half of the pumpkin ice cream mixture is spread evenly over them, followed by another layer of cookies and the remaining ice cream. This creates a beautiful layered effect that is as appealing to the eye as it is to the palate.
The dessert then heads to the freezer for several hours, allowing it to firm up into a solid, sliceable block of deliciousness. After it’s thoroughly frozen, this is where that plastic wrap lining truly shines. By gently grasping the plastic wrap, you can effortlessly lift the entire frozen dessert from the pan. Transfer it to a cutting board, where a sharp chef’s knife can slice it into perfectly neat squares or rectangles. This method ensures clean cuts and professional-looking portions, a significant advantage, especially when serving guests or at a busy holiday event.
Once sliced, you can arrange the individual Spiced Pumpkin Ice Cream Squares back into the pan (or onto a serving platter) and cover them with a generous layer of whipped cream or whipped topping. A final flourish of chopped pecans and a luscious drizzle of caramel sauce elevates this simple dessert to gourmet status. Return the assembled squares to the freezer until you are ready to serve. When it’s time to enjoy, simply use a pie spatula to scoop out the pre-sliced pieces, making serving a seamless and elegant experience. The combination of creamy ice cream, crunchy cookies, and delightful toppings makes this a truly memorable fall dessert.
These Spiced Pumpkin Ice Cream Squares are more than just a dessert; they are a celebration of fall flavors, presented in a uniquely refreshing and approachable way. They offer the comforting essence of pumpkin while providing a cool, creamy contrast to heavier holiday meals. Whether you’re hosting a grand Thanksgiving dinner or simply looking for an easy, delicious treat to enjoy on a crisp autumn evening, these squares are sure to become a beloved tradition.
- Pumpkin Ice Cream Pie
- Chocolate Brownie Cheesecake Ice Cream
- Pumpkin Cheesecake Spice Bars
- Pumpkin Yeast Bread
- Soft Pumpkin Cream Cheese Cookies
Recipe
Spiced Pumpkin Ice Cream Squares
Recipe by Cookie Madness
Pin Recipe
Ingredients
- 2 cups canned pumpkin puree (one standard 15-oz can)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ gallon vanilla ice cream (softened)
- 36 gingersnap cookies
- 16 oz carton of whipped topping (or equivalent homemade sweetened whipped cream)
- Caramel sauce for garnish (optional)
- Chopped pecans for garnish (optional)
Instructions
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In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, salt, ground ginger, ground cinnamon, and ground nutmeg. Stir these ingredients until they are thoroughly mixed. Using a silicone scraper or large spoon, gently fold in the softened vanilla ice cream. Continue to stir until the pumpkin mixture and ice cream are well combined and no streaks of plain ice cream remain.
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Line the bottom of a 13×9 inch baking dish with gingersnap cookies, arranging them in a single layer to form the base. Carefully spread half of the prepared pumpkin ice cream mixture over the cookie layer. Add another layer of gingersnap cookies on top of the ice cream, then spread the remaining pumpkin ice cream mixture evenly over the second cookie layer. Place the dish in the freezer and freeze for several hours, or until the dessert is completely firm.
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Once frozen, spread or pipe the whipped topping (or homemade sweetened whipped cream) over the top of the ice cream squares. For an extra touch of flavor and texture, sprinkle with chopped pecans and drizzle with caramel sauce, if desired. Return the dessert to the freezer until ready to serve.
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For a smaller batch, simply halve all of the ingredient quantities and assemble the dessert in an 8-inch square pan. The freezing and topping instructions remain the same.
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Refer to the notes section below for an incredibly helpful serving method that makes cutting and serving these ice cream squares a breeze, especially when hosting a crowd. This optional extra step will significantly enhance your serving experience.
Notes
Assemble the dessert exactly as directed in the recipe instructions (layers of gingersnaps and pumpkin ice cream), but *do not add the whipped cream topping or garnishes yet*. Freeze the dessert until it is completely firm, typically several hours or overnight.
Once fully frozen, simply grasp the plastic wrap overhangs firmly and lift the entire frozen dessert block up and out of the dish. Place the block onto a sturdy cutting board. Using a sharp chef’s knife, cut the dessert into your desired number of squares or rectangles. The pre-freezing without the topping helps prevent mess and ensures clean, crisp edges.
Now, fit the beautifully cut pieces back into the original dish (or arrange them on a serving platter if you prefer). At this point, you can spread or pipe the whipped topping over the individual pieces, then add any desired garnishes like chopped pecans and caramel sauce. Return the dish to the freezer until you are ready to serve. Because the pieces are already scored and cut, you can easily lift each perfect portion right out of the pan with a pie spatula, making for elegant and effortless serving. Enjoy your perfectly presented Spiced Pumpkin Ice Cream Squares!