Feeling Peckish?

The life of a never-starving artist

The pièce de ré·sis·tance of your next Autumn/ Halloween Party is this delectable fudgey pumpkin ice cream cake.

For the Homemade Pumpkin Ice Cream click here: https://www.youtube.com/watch?v=psvl_TEtZeo

For the Pumpkin Ice Cream Apple Cider Float:

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Pumpkin Fudge Ice Cream Cake
Ingredients
3 pints of Pumpkin Ice Cream (recipe here: https://youtu.be/psvl_TEtZeo)
1 box of Ginger Snap Cookies
For the hot fudge:
¼ cup Corn Syrup
1 ¾ cup heavy cream
½ cup cocoa powder
½ cup of butter
2/3 cup sugar

Directions:
To make fudge, add all fudge ingredients to a saucepan and whisk to combine over a gentle heat. Let bubble for 3-5 minutes until thickened. Pour into a bowl and set in the fridge to cool completely.
Take your ice cream out of the freezer to soften slightly.
Pour the cookies into a large ziplock bag and crush with a rolling pin until bread crumb consistency. You can also use a food processor.
To assemble, line a loaf tin with plastic wrap. Add in a third of the ice cream and us a spatula to lay flat. Pour over half of the cookie crumbs then spoon over a half of the fudge. Set in the freezer for 10 minutes before building the next layer. Continue with another third of the ice cream, the rest of the cookies and the rest of the fudge. Let set in the freezer for another 10 minutes and then finish with the last layer of ice cream. Cover the top with plastic wrap and let freeze completely in the freezer for 2-3 hours.

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