A Cake That Tastes Like a Hug
Hello, my dear. Come sit. Let’s talk about a special cake. This one is like a cozy autumn day turned into a dessert. It has soft pumpkin blondies and spicy gingersnaps. It is filled with cool, creamy ice cream.
I call it my Spiced Pumpkin Ice Cream Noel Cake. I know, that’s a long name. But every part is important. It matters because it brings people together. A shared slice can turn strangers into friends. Do you have a dessert that makes you think of family?
The Story of the Gingersnap Crumble
Let me tell you about the gingersnap part. My grandson once tried to eat them straight from the bag. He got crumbs everywhere. I still laugh at that.
We coat them in melted white chips. This makes a magical crunch. It sticks to the ice cream like sweet, spicy glitter. *Fun fact: Gingersnaps get their spice from ginger, of course. But also from molasses. That’s what gives them that deep, warm flavor.*
Why We Take Our Time
The recipe says to wait. Wait for the blondies to cool. Wait for the ganache to firm up. I know waiting is hard. But it matters.
If we rush, the ice cream will melt. The layers will get messy. Good things need a little patience. Like a garden or a friendship. What’s the hardest part of waiting for you when you bake?
The Magic of Layers
Building this cake is my favorite part. You spread the cold ice cream. Then you sprinkle the crunchy crumble. Next, a drizzle of pumpkin ganache. Doesn’t that sound amazing?
Each layer is different. Soft, then crunchy, then smooth. When you take a bite, you get all of them at once. That’s the secret. Life is better with different textures together. Just like people.
Your Turn to Make Memories
This cake is for a celebration. Or for a Tuesday that needs brightening. It looks fancy, but the steps are simple. Really.
The final touch is the big crumble pieces on top. It looks so pretty. It says someone took care. Will you make this for someone you love? Tell me, what flavor just says “home” to you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | For the blondies |
| Pumpkin pie spice | 1½ teaspoons | For the blondies |
| Baking powder | 1 teaspoon | For the blondies |
| Table salt | ½ teaspoon | For the blondies |
| Unsalted butter, melted and cooled | 12 tablespoons | For the blondies |
| Light brown sugar, packed | 1½ cups (10½ ounces/298 grams) | For the blondies |
| Canned unsweetened pumpkin puree | ¼ cup | For the blondies |
| Light corn syrup | ¼ cup | For the blondies |
| Large eggs, lightly beaten | 2 | For the blondies |
| Vanilla extract | 4 teaspoons | For the blondies |
| White baking chips | 1 cup (6 ounces/170 grams) | For the gingersnap crumble |
| Gingersnap cookies | 8 ounces | For the gingersnap crumble; broken into rough ½- to 1-inch pieces |
| White baking chips | 2 cups (12 ounces/340 grams) | For the pumpkin ganache |
| Canned unsweetened pumpkin puree | ¾ cup | For the pumpkin ganache |
| Light corn syrup | ¼ cup | For the pumpkin ganache |
| Unsalted butter | 4 tablespoons | For the pumpkin ganache |
| Pumpkin pie spice | 1 teaspoon | For the pumpkin ganache |
| Table salt | ½ teaspoon | For the pumpkin ganache |
| Vanilla ice cream | 3 pints | Divided for assembly |
Instructions
Step 1: First, make your blondie layers. Heat your oven to 350 degrees. Grease two round cake pans. Whisk your dry ingredients in one bowl. In another, whisk the melted butter, brown sugar, pumpkin, and corn syrup. Add the eggs and vanilla. Stir the dry mix into the wet. Divide the batter between the pans. Bake for about 18 minutes. A toothpick should have a few crumbs. Let them cool completely in the pans. (Greasing the parchment paper too stops everything from sticking!)
Step 2: Now for the gingersnap crumble. Melt the white chips in the microwave at half power. Stir in the broken gingersnap cookies. Spread them on a sheet to harden. Once firm, break some into big pieces. Chop the rest finely. You’ll use both later. I love the spicy smell of the cookies. It reminds me of my grandson’s gingerbread houses.
Step 3: Let’s make the pumpkin ganache. Grease a springform pan. Melt white chips, pumpkin, corn syrup, butter, and spices together. Pour one cup into the pan. Spread it thin. Freeze it until firm. Keep the rest of the ganache on the counter. It will thicken as it sits. What’s your favorite fall spice? Share below!
Step 4: Time to soften the ice cream. Leave it in the fridge for 30 minutes. Now, build your cake! Spread ice cream over the frozen ganache. Sprinkle with fine crumble. Drizzle with ganache. Add a blondie layer. Press gently. Repeat all the layers. Wrap it tight and freeze for 6 hours. (Work fast so the ice cream doesn’t melt!)
Step 5: The grand finale! Before serving, take the cake out. Remove the pan sides. Flip it onto a plate. Let it soften in the fridge for 15 minutes. Top with the big crumble pieces. Slice with a warm knife. Wipe it clean between cuts. Doesn’t that look wonderful? I still laugh at how impressive it is.
Creative Twists
This cake loves to play dress-up. You can make it your own so easily. Try different cookies instead of gingersnaps. Biscoff or even animal crackers work nicely. Use a different ice cream flavor. Butter pecan would be cozy. Or skip the blondies. Use two layers of store-bought spice cake instead. It’s a great shortcut. Which one would you try first? Comment below!
Serving & Pairing Ideas
This cake is a celebration all by itself. For a fancy touch, add a dollop of whipped cream. A sprinkle of cinnamon on top smells amazing. You could serve small slices with a cup of strong coffee. For a drink, warm apple cider is perfect. Grown-ups might like a little bourbon in theirs. It just feels right for the season. Which would you choose tonight?
Keeping Your Ice Cream Cake Happy
This cake loves the freezer. Wrap it tightly in plastic wrap. It will stay perfect for up to five days. You can make the parts ahead of time too. Bake the blondies and make the crumble two days early. Store them at room temperature in tins.
I once tried to rush the freezing step. The layers slid everywhere. Patience is your best friend here. Letting things set properly matters. It means your beautiful cake slices neatly. It also keeps all the wonderful flavors distinct.
Batch cooking saves your future self time. A double batch of blondies freezes well. You can have a head start on your next dessert. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, your ganache might look grainy. Do not microwave it on full power. Gentle, low heat keeps it smooth. I remember when my first ganache seized up. I learned to stir it more often.
Second, the ice cream can melt too fast. Work quickly and keep everything cold. Assemble your layers right from the freezer. This matters for the cake’s structure. A firm base holds all the yummy parts together.
Third, the blondies might stick to the pan. Always use parchment paper and grease it well. This simple step saves so much frustration. It builds your confidence when the cake comes out clean. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend for the blondies. Check your gingersnaps are gluten-free too.
Q: How far ahead can I make it? A: The whole cake freezes for up to five days. It is a fantastic make-ahead party dessert.
Q: What if I do not have corn syrup? A: You can use honey or maple syrup instead. The flavor will change a little, but it will still be good.
Q: Can I make a smaller cake? A: You can halve the recipe. Use one cake pan and a smaller springform. The baking time will be a bit less.
Q: Any optional tips? A: A pinch of salt on top before serving is lovely. Fun fact: Salt makes sweet flavors taste even sweeter! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special cake. It is a labor of love, but so worth it. Sharing it with people you care about is the best part. I would love to hear about your baking adventure.
Tell me all about it in the comments below. Have you tried this recipe? I am always here cheering you on in your kitchen. Happy cooking!
—Elowen Thorn.
Spiced Pumpkin Ice Cream Noel Cake
Description
A festive frozen dessert featuring layers of pumpkin blondie, vanilla ice cream, gingersnap crumble, and a spiced pumpkin ganache.
Ingredients
Blondies:
Gingersnap Crumble:
Pumpkin Ganache:
Assembly:
Instructions
- For the blondies: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease two 9-inch round cake pans, line with parchment paper, and grease parchment. Whisk flour, pumpkin pie spice, baking powder, and salt together in medium bowl.
- Whisk melted butter, brown sugar, pumpkin puree, and corn syrup together in large bowl. Add eggs and vanilla and whisk until smooth. Stir in flour mixture until fully incorporated. Divide batter between prepared pans, spread to edges, and smooth tops.
- Bake until tops are light golden brown and a toothpick inserted in centers emerges with a few moist crumbs, 16 to 19 minutes. Let cool completely in pan on wire rack, about 2 hours. Remove from pans and discard parchment.
- For the gingersnap crumble: Meanwhile, microwave white baking chips at 50% power until melted, about 2 minutes, stirring occasionally. Stir in broken gingersnaps until mostly coated. Spread on parchment-lined baking sheet; let sit until firm, about 30 minutes. Break 1 cup into coarse pieces. Chop remaining mixture fine (about 2½ cups total). Reserve coarse and fine crumble separately.
- For the pumpkin ganache: Lightly grease a 9-inch springform pan, line with parchment, and grease parchment. Microwave white baking chips, pumpkin puree, corn syrup, butter, pumpkin pie spice, and salt at 50% power, stirring occasionally, until smooth, about 3 minutes. Pour 1 cup ganache into pan and spread to edges. Freeze until firm, 30 minutes to 1 hour. Keep remaining ganache at room temperature.
- Thirty minutes before assembling, transfer ice cream to refrigerator to soften.
- Working quickly, spread 1½ pints softened ice cream over frozen ganache. Sprinkle with half of the finely chopped crumble. Drizzle with half of the remaining ganache. Top with one blondie layer, pressing lightly. Repeat layers with remaining ice cream, fine crumble, ganache, and the second blondie, pressing lightly. Wrap tightly with plastic and freeze until fully firm, at least 6 hours or up to 5 days.
- Fifteen minutes before serving, unwrap cake and remove side of pan. Invert onto a cake stand, remove pan bottom and parchment. Transfer to refrigerator to soften for 15 minutes. Arrange the coarsely broken crumble around the edges. Slice, wiping knife clean between slices, and serve.
Notes
- For best results, use high-quality vanilla ice cream. The cake can be made up to 5 days ahead. Let soften in the refrigerator for 15-20 minutes before slicing for cleaner cuts.