Gingersnap-Spiced Ice Cream Pie

Gingersnap-Spiced Ice Cream Pie

Prep:
10 mins
Level:
Easy
Cooling:
75 mins
Yields:
8 servings

Looking for a new twist on classic holiday desserts? Try this delicious Gingersnap-Spiced Ice Cream Pie; it’s a new take on the traditional taste of pumpkin pie that is not only delicious but cool and refreshing. The gingersnap crust offers just the right amount of crunch to this velvety ice cream pie. Topped with whipped topping and more gingersnaps, it’s a fun and flavorful addition to your family's holiday table.

Ingredients

  • 30 gingersnap cookies, divided
  • 3 tablespoons butter, melted
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 carton (1.5 qt.) Vanilla DREYER'S or EDY'S® SLOW CHURNED® Light Ice Cream, slightly softened
  • 1 1/2 cups frozen whipped topping, thawed

Directions

PLACE 25 cookies in food processor; process until finely ground. Combine cookie crumbs and butter in 9-inch pie plate. Press mixture onto bottom and up sides of pie plate. Place in freezer for 15 minutes or until firm.

COMBINE sugar, cinnamon, ginger and cloves in small bowl. Scoop one half of ice cream into crust. Sprinkle 1 teaspoon of sugar-spice mixture over ice cream, spread evenly with spatula or back of spoon. Repeat with remaining ice cream and sugar-spice mixture; spread evenly. Place dollops of whipped topping around edge of pie. Crumble remaining 5 cookies into 1/4-inch pieces. Sprinkle crumbled cookies over pie. Freeze for 2 hours or until firm.

REMOVE pie from freezer. Let stand for 10 minutes or until soft enough to cut.

TIPS:
• To soften ice cream, place in refrigerator for about 15 minutes.
• 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves.
• For a pumpkin ice cream version of this recipe, substitute 1 carton (1.5 qt.) Pumpkin Limited Edition DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (available during October and November) for the vanilla ice cream and spices. Scoop entire carton of ice cream into prepared crust. Top with dollops of whipped topping and crumbled cookies. Freeze as directed above.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 320
  • Calories from Fat 130

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 15g 23%
  • Saturated Fat 8g 40%
  • Cholesterol 40mg 13%
  • Sodium 200mg 8%
  • Carbohydrates 45g 15%
  • Dietary Fiber 0g 0%
  • Sugars 28g
  • Protein 4g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now