An Epic Dessert: Pumpkin Butter Ice Cream Cake

Preparation

In a small pot over medium heat, melt the butter. Cook the butter, stirring continuously until the butter begins to brown. Remove from heat and let cool to room temperature, then refrigerate until just beginning to firm up, about 15 minutes.  In the meantime, preheat the oven to 350°F and spray three 8-inch round cake pans with cooking spray and line with parchment circles cut to fit the bottom. 

Sift together flour, baking soda, cinnamon, cardamom, ginger, and salt. In the bowl of a stand mixer, cream the browned butter and brown sugar until light and fluffy. Add eggs, one at a time, and beat until light and fluffy. Beat in the pumpkin puree. On low speed, stir in ⅓ of the flour mixture. Scrape the sides and bottom of the bowl, then stir in half of the sour cream. Repeat with remaining flour and sour cream, finishing with the flour mixture. 

Evenly divide batter into the prepared pans and bake until a wooden skewer inserted comes out clean, about 25 minutes. Let the cakes cool for five minutes then wrap each one in plastic wrap (this trick seals in moisture) and refrigerate. 

Make the pumpkin butter: In a small saucepan over medium heat, combine all ingredients. Stirring continuously, bring the mixture to a simmer. Remove from the heat and scrape into a heatproof bowl. Cool to room temperature, then cover and refrigerate.

Assemble the cakes: Soften the ice cream to room temperature, about 15 minutes. Place one of the cake layers on a cake plate or serving platter. Spread half of the pumpkin butter over the cake layer, then top with ⅓ of the softened ice cream. Repeat with the remaining cake layers, pumpkin butter, and ice cream, finishing the top with the ice cream. Smooth the sides with a spatula and store in the freezer. 

To serve, let sit out for at least 15 minutes before garnishing with candied pumpkin seeds, if you choose, and slicing with a sharp knife warmed under hot water.