Pumpkin Cinnamon Ripple Ice Cream Pie with Salted Caramel Sauce

The recipe was originally developed for an all organic purpose. Feel free to swap ingredients for conventional substitutes to fit your needs.

Ingredients:

25 Gluten-Free Ginger Snap Cookies
12 tablespoons Unsalted Butter; 4 tablespoons melted, 8 tablespoons divided
1 tablespoon, plus 1/2 cup (divided) Wholesome Organic Cane Sugar
1/4 teaspoon Kosher Salt
1/4 cup plus 1/3 cup Wholesome Organic Light Brown Sugar
2 teaspoons Ground Cinnamon
1/4 cup plus 1/2 cup Heavy Whipping Cream
8 ounces Cream Cheese, softened
1 15-ounce can Pumpkin Puree (or homemade)
2 teaspoons Pumpkin Pie Spice
1 1/2 quarts Alden’s Organic Vanilla Bean Ice Cream, slightly softened
1/4 cup Wholesome Organic Dark Brown Sugar
1/2 teaspoon Fleur de Sel (sea salt)
Optional: Whipped cream to top

Read more at boulderlocavore.com

 

fancy

Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *