Pumpkin cake with gingerbread ice cream
Votes: 3
Time: 4 hours 40 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
A step-by-step recipe for making pumpkin ice cream cake with gingerbread cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup walnuts
- 4 cups heavy cream
- 1.5 tbsp. pumpkin puree
- 4 tablespoons powdered sugar
- 900 g dry crispy gingerbread cookies (approximately 110 pcs.)
- 1/2 cup fine chocolate chips or chopped dark chocolate
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Recipes with similar ingredients: walnuts, cream, pumpkin puree, powdered sugar, shortbread cookies, chocolate chips (granules), dark chocolate
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Spread walnuts on a baking sheet and bake until tender, about 8 minutes. Cool, then finely chop.
- Meanwhile, in a large bowl, combine the heavy cream, pumpkin puree, and powdered sugar with a mixer and beat until stiff peaks form, about 5 minutes.
- Spread one-fifth of the pumpkin mixture over the bottom of a 9 by 12-inch baking dish, then add a layer of cookies (4 cookies wide and 7 cookies long). Repeat 3 more times to create 4 layers of pumpkin filling and 4 cookies. Finish with the final layer of pumpkin mixture. Chill for at least 4 hours or overnight. Sprinkle the ice cream cake with chopped walnuts and chocolate just before serving.
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