Pumpkin Spice Ice Cream Cake
A delightful fusion of pumpkin spice ice cream, cake, and whipped cream, served frozen for a refreshing, seasonal dessert.
Ingredients
- 1 pint of pumpkin spice ice cream
- 1 box of spice cake mix or make it from scratch, if you’re feeling fancy
- 1/2 cup of whipped cream
- 1/4 cup of caramel sauce or pumpkin butter, if you're extra
- 1/4 cup of cinnamon because, why not?
Instructions
- Prepare the Cake: Bake the spice cake according to the box (or recipe instructions). Let it cool completely.
- Layer the Ice Cream: Softened pumpkin spice ice cream goes over the cake in a thick, glorious layer.
- Freeze: Stick the cake and ice cream in the freezer for 2-3 hours. Don’t rush this part.
- Top It Off: Add whipped cream, caramel, and cinnamon for that extra autumn flair.
- Serve: Slice it up and watch everyone pretend they’re not having dessert for dinner.
Notes
Nutritional Values (Per Serving):
- Calories: 420 kcal
- Total Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving):
- Vitamin A: 12%
- Calcium: 8%
- Iron: 4%
- Vitamin C: 2%
- Magnesium: 3%
Additional Notes/Tips:
- Want more spice? Sprinkle a little nutmeg for an extra punch.
- If you’re feeling rebellious, switch the cake flavor to chocolate. Go ahead, live your best life.
- Don’t skip the freezing step; you want the cake to hold together.