Step by step recipe for making pumpkin ice cream cake with имбирным печеньем. 
Time: 4 час.40 min Difficulty: easy Servings: 8-one 0 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. walnuts
- 4 tbsp. fat cream
- 1.5 tbsp. pumpkin puree
- 4 tbsp. l powdered sugar
- 900 gr. dry crispy ginger cookies (approximately 110 PC.)
- 1/2 tbsp. small chocolate granules or crushed bitter of chocolate
Recipes with similar ingredients: walnuts, cream, pumpkin puree, powdered sugar, shortbread cookies, chocolate chips (granules), dark chocolate
Recipe preparation:
- Preheat the oven to 200 ° C. Spread walnuts on baking sheet and bake until tender, about 8 minutes. Cool, then chop finely.
- Meanwhile, in a large bowl, mix the cream of fat with a mixer, mashed pumpkin and powdered sugar, beat for about 5 minutes until formation of stable peaks.
- Spread the fifth part of the pumpkin mixture on the bottom of the mold for baking (23 x 32 cm.), then a layer of cookies (4 cookies per width and 7 cookies in length). Repeat 3 more times to get 4 layers of pumpkin filling and cookies. Finish the last layer pumpkin mix. Refrigerate for at least 4 hours or nights. Sprinkle crushed walnuts and chocolate on ice cream cake right before serving.
