Pumpkin Ice Cream Torte with Ginger Crust
This frozen torte is a great make–ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.
For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.