Pumpkin Gingersnap Ice Cream Cake
- 25 gingersnap cookies, crushed
- 2 tablespoons salted butter, melted
- 1 pint vanilla ice cream
- 1 pint pumpkin ice cream
- 3 tablespoons pumpkin butter
Mix crushed gingersnap cookies and melted butter in a small bowl until well combined; set aside. Let the vanilla and pumpkin ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a sheet of parchment paper on a 9 x 5 inch loaf pan and top parchment with cling wrap. Layer vanilla ice cream (about 4-5 scoops) on the bottom of loaf pan. Spread ice cream into the pan with a spatula making sure to push ice cream to the edges.
Place crumbled gingersnap cookies gently into the vanilla ice cream. Freeze mixture for 15 minutes. Meanwhile place pumpkin ice cream in a medium bowl and swirl in pumpkin butter with a spoon. Wrap loaf pan with cling wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.