This Pumpkin Ice Cream Doughnut Dessert is a delicious treat! Make this easy pumpkin ice cream and create a sandwich with pumpkin donuts.
I’m in the midst of pumpkin spice heaven. You know it happens every year at this time – pumpkin flavor takes over everything from cakes, to cookies, to pies, to coffee…the list goes on…
Since I love it as much as everyone else does, I decided to put together this pumpkin ice cream doughnut dessert as part of my Fall partnership with International Delight. And of course I’m using their Pumpkin Pie Spice flavored creamer to help give me those rich spicy flavors.
This dessert idea came to mind because I love making pumpkin ice cream {the easy way}, and I recently found these pumpkin flavored doughnuts at the grocery store. I thought, “why not combine the two into one delicious dessert?”
My first thought was to make ice cream-doughnut sandwiches, but I wanted to incorporate crunchy gingersnaps too, and so this layered dessert evolved. It’s rich, and decadent, and tricked out with pumpkin flavor!
Pumpkin Ice Cream-Doughnut Dessert
- 1.5 quart size vanilla bean ice cream
- 1/3 cup pure pumpkin {not pumpkin pie filling}
- 1/8 cup International Delight Pumpkin Pie Spice flavored creamer
- 6 pumpkin spice cake doughnuts {I used Krispy Kreme I found at the grocery store}
- about 10 crispy ginger snap cookies, crushed
- caramel and whipped cream for topping
Let ice cream sit out at room temperature to soften {about 15-20 minutes} and transfer to a large mixing bowl.
Add pumpkin and combine well using a hand mixer. Add creamer and mix just until smooth. Put bowl of ice cream into freezer for a couple of hours to firm up.
While ice cream is still a little soft, you can scoop balls into another bowl and continue to freeze until firm. This will actually help it to freeze quicker, plus you have pre-made ice cream scoops at the ready.
For dessert, cut doughnuts in half so you have a top and a bottom.
You can microwave them for 10-20 seconds so they are warm and soft. Place a scoop of ice cream on the bottom layer and top it with the other half.
Drizzle caramel lightly over dessert; top with whipped cream, and sprinkle on the ginger snap crumbles.
Enjoy!
These would be just as good using plain glazed doughnuts during the ‘off’ season, and for me the crunchy ginger snaps help to balance some of the sweetness with a little spicy “heat” from the ginger snaps. This is a great family treat to serve after dinner or for an afternoon snack.
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