Pumpkin Ice Cream Cake Recipe

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Pumpkin Ice Cream Cake
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  1. Combine cookie crumbs with melted butter until evenly distributed.
  2. Press mixture into the bottom and slightly up the sides of a 9 springform pan.
  3. Refrigerate 10-15 minutes.
  4. Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
  5. Place in freezer until hard.
  6. Mix together pumpkin, sugar, cinnamon and nutmeg.
  7. Whip cream until stiff and fold into pumpkin mixture.
  8. Spoon over ice cream.
  9. With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
  10. Freeze until firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.61 Kcal (551 kJ)
Calories from fat 64.98 Kcal
% Daily Value*
Total Fat 7.22g 11%
Cholesterol 23.57mg 8%
Sodium 16.47mg 1%
Potassium 51.52mg 1%
Total Carbs 16.74g 6%
Sugars 15.68g 63%
Dietary Fiber 0.19g 1%
Protein 0.69g 1%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 226.06 Kcal (946 kJ)
Calories from fat 111.61 Kcal
% Daily Value*
Total Fat 12.4g 11%
Cholesterol 40.49mg 8%
Sodium 28.28mg 1%
Potassium 88.49mg 1%
Total Carbs 28.76g 6%
Sugars 26.93g 63%
Dietary Fiber 0.32g 1%
Protein 1.18g 1%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 1%
Iron 0.3mg 1%
Calcium 61mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 4

Good Points

  • saturated fat free,
  • very low sodium

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