Pumpkin cake with gingerbread ice cream

Ingredients:

• 1 cup walnuts
• 4 cups heavy cream
• 1.5 tbsp. pumpkin puree
• 4 tablespoons powdered sugar
• 900 g dry crispy gingerbread cookies (approximately 110 pcs.)
• 1/2 cup fine chocolate chips or chopped dark chocolate

Preparation:

1. Preheat oven to 200°C. Spread walnuts on a baking sheet and bake until tender, about 8 minutes. Cool, then finely chop.
2. Meanwhile, in a large bowl, combine the heavy cream, pumpkin puree, and powdered sugar with a mixer and beat until stiff peaks form, about 5 minutes.
3. Spread one-fifth of the pumpkin mixture over the bottom of a 9 by 12-inch baking dish, then add a layer of cookies (4 cookies wide and 7 cookies long). Repeat 3 more times to create 4 layers of pumpkin filling and 4 cookies. Finish with the final layer of pumpkin mixture. Chill for at least 4 hours or overnight. Sprinkle the ice cream cake with chopped walnuts and chocolate just before serving.