Make “cabbage” rolls out of beet greens. When my mother made these, she always served them with cream sauce rather than tomato sauce. Beet greens don’t need to be cooked before being prepared, unlike cabbage leaves, thus they may be prepared quickly and easily. Add rice or noodles if desired.
| Prep Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 1 (15 ounce) can pumpkin
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped pecans
- ½ gallon vanilla ice cream, softened
- 36 vanilla wafers
Instructions
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9×13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 214 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is dangerous. Not that it will make you sick, more that once you have some you won’t be able to stop eating eat. Baker/diner beware!
Very good! Just made ice cream without nuts for another end-use recipe. Just as good as premium pumpkin ice cream, though that is probably dependent on the quality of base ice cream you start with. I did use far less sugar – about 3/8 cup.
GREATO
I made multiple substitutions but appreciated the concept and enjoyed the final result. Instead of all of the spices, I followed someone else’s suggestion and used 1 T. pumpkin pie spice. That might have been a little too much so next time I might try instead 2 t. Also, some of the spices rose to the top and made the first serving far too spicy. I used 15 oz. of fresh cooked and frozen pumpkin, frozen yogurt instead of ice cream, candied the pecans, and didn’t use vanilla wafers.
I will first off admit I tweaked the recipe to ingredients I had on hand. I used canned pumpkin, vanilla ice cream, pumpkin pie spice, Starbucks gingerbread syrup, maple syrup to taste and omitted the sugar, nuts and cookies. I folded the pumpkin in enough to make a more swirled appearance. I served in a mini graham cracker crust and sprinkled crumbs on top. Very good! The original recipe has inspired me to do some other concoctions!
I made this in the Fall. I changed the recipe by using lactose free vanilla ice cream instead of regular vanilla ice cream. I did not change anything else. It made enough for 5 people to eat for a week. I was worried it would not set up but it eventually froze and was very smooth.
Had to make something of pumpkin taste for my sons kindergarten class and I wanted something different than the usual cookies and pie.What kid doesn’t like ice cream? Made some for the family to try first and it was a huge hit! Hoping it’s just as big for his class tomorrow. Super easy to make and tastes soo good!
If you’re a fan of pumpkin pie, you are gonna love this recipe! I took it to a church gathering, and I would overhear people say “what is this?”. I must confess I am leery of food I don’t recognize also. Everyone who tried it, loved it. It is amazingly yummy!
Made it for a group and everyone loved it…..and the secret is that it is so easy.
i made this for thanksgiving and it was wonderful! everyone loved it, will def make it again.
This recipe is FANTASTIC! I did not try it with the vanilla wafers yet because I just wanted to see what the ice cream tasted like on its own first, and I omitted the pecans because I’m allergic. The only minor advice I have is watch your ginger. If you are using a less potent quality brand such as McCormick (and I’m not knocking McCormick by all means, I love their spices, but as you’ve probably noticed their spices are a bit “generic”) the full 1 teaspoon should be fine. I, however, was using Penzeys Spices which are more potent and think the ginger *almost* overtook the flavor, so I think it could have been cut to 3/4 tsp or 1/2 tsp. Also just wanted to clearly mention that yes, your ice cream will be soup after you make the recipe so plan for a few hours to get a good re-freeze to it. Great recipe though and hard to keep your spoon out of the ice cream carton after it’s done before you eat it all by yourself, hehe!
My family did not like this. 🙁 For us it was too many textures going on (crunchy pecans, softer cookies, creamy ice cream) and the pumpkin flavor was overwhelming.
This recipe was amazing! It tasted like pumpkin pie and it had a lovely texture! I omitted the nuts and wafers (I don’t like wafers and my sisters don’t like nuts) and I’m actually really glad I did. This would be a great dessert for Halloween or Thanksgiving or even Christmas!
Delicious! I didn’t add the cookies, ground ginger or pecans only because I didn’t have any on hand. I crumble gingersnap cookies on top of my bowl. Yummy.
1 cup of sugar way too much
I skipped the pecans and the cookies and added cinnamon teddy grams and refroze it in tupperware. Love this and sooooo easy!
This is not for everyone – but for those who like the taste of fall — SO GOOD. I used gingersnaps and did one batch with a quality vanilla ice cream and the other with a European walnut ice cream. The walnut ice cream was by far the favorite of the more gourmet tastebuds – i think the vanilla made it a bit too sweet.
I have had this (with ginger snaps) ever since I was a little kid, and it is a favorite of mine to this day!
Super Delicious!! Really!!
Perfect for the season! This super easy recipe was very tasty. I put the full cup of sugar but might use just half a cup next time.
I made this, not sure if I was doing it right, but after letting it re freeze in the freezer I tried it and it was delicious (it tastes just like pumpkin pie)! My friends loved it as well, and it is definitely going on the desert list for this years Halloween party