Pumpkin Ice Cream Cookie Pizza

Name: Pumpkin Ice Cream Cookie Pizza
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps finely chopped crystallized ginger; 177 milliliters coarsely crushed gingersnap cookies (8 cookies); 1 teaspoon ground cinnamon; 1 brick (1/2 gallon) pumpkin ice cream, softened; 468 grams roll Pillsbury® refrigerated sugar cookies; 79 milliliters toffee bits; 473 milliliters frozen (thawed) whipped topping

The recipe Pumpkin Ice Cream Cookie Pizza could satisfy your Mediterranean craving in about 2 hours. This recipe makes 12 servings with 216 calories, 1g of protein, and 2g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have crystallized ginger, brick pumpkin ice cream, roll sugar cookies, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350°F. Spray cookie sheet or 12-inch pizza pan with cooking spray. In medium bowl, break up cookie dough; mix in ginger and cinnamon. Knead dough with hands until well mixed. With floured fingers, pat dough into 12-inch round on cookie sheet.

Ingredients you will need

Cooking Spray

Cookie Dough

Cinnamon

Ginger

Dough

Equipment you will use

Baking Sheet

Pizza Pan

Bowl

Oven

Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.

Equipment you will use

Wire Rack

Oven

Spread ice cream over baked crust.

Ingredients you will need

Ice Cream

Crust

Spread with whipped topping.

Ingredients you will need

Whipped Topping

Spread

Sprinkle with gingersnaps and toffee bits. Freeze until ice cream is firm, at least 1 hour.

Ingredients you will need

Gingersnap Cookies

Toffee Pieces

Ice Cream

Cut into wedges.

Equipment

Ingredients

Servings:

2Tbsps

finely chopped crystallized ginger 177milliliters

coarsely crushed gingersnap cookies (8 cookies)1teaspoon

ground cinnamon 1

brick (1/2 gallon) pumpkin ice cream, softened 468grams

roll Pillsbury® refrigerated sugar cookies 79milliliters

toffee bits 473milliliters

frozen (thawed) whipped topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.