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Easy Pumpkin Ice Cream Cake

Agnes Hsu
This easy pumpkin ice cream cake is your new favorite fall dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 Pumpkin Bread or Cake Mix We used Trader Joe's Pumpkin Bread Mix but substituted 1 Cup water for 1 Cup Pumpkin Puree
  • Chopped Pecans Optional
  • 1 Quart Pumpkin Ice cream We used Trader Joe's brand.

Cream Cheese Frosting

  • 8 oz Cream cheese softened
  • 6 TBSP Unsalted butter softened
  • 1 TBSP Milk
  • 1 TSP Vanilla extract

Instructions
 

  • Prepare your pumpkin bread or cake mix according to the package instructions. You can always make your own from scratch too. Bake in a 9" x 5" loaf pan.
  • Freeze your pumpkin loaf for a couple of hours or until hard so it's easier to cut without falling apart.
  • Remove from freezer and cut a rectangle out from the top. Scoop out excess cake from the inside and also from underneath the top you just cut out. Save those to eat as a snack.
  • Spread your pumpkin ice cream inside the opening, smooth with a spatula.
  • Put top back on and freeze loaf for a couple of hours.
  • Prepare your cream cheese frosting. Add your cream cheese, butter, milk, and vanilla extrat in a large mixing bowl. Mix on medium speed for a few minutes until frosting is soft and fluffy.
  • Take your pumpkin loaf out of the freezer, spread frosting on top. You'll have extra frosting leftover. Reserve for another use.
  • Sprinkle top with chopped pecans (optional).
  • Store your pumpkin ice cream cake in the freezer in an air tight container.
Keyword pumpkin bread, pumpkin cake, pumpkin ice cream, pumpkin ice cream cake
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