Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.

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Recipe Summary

prep:
15 mins
additional:
6 hrs
total:
6 hrs 15 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

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  • Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.

  • Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutrition Facts

552 calories; protein 4.6g 9% DV; carbohydrates 36.8g 12% DV; fat 31.2g 48% DV; cholesterol 99mg 33% DV; sodium 249.8mg 10% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
11/27/2014
I didn't actually try this recipe but this is a difficult recipe to get right and these instructions aren't detailed enough. If you decide to try this recipe there are a couple things you need to know. First you need to use a thoroughly cleaned glass or ceramic bowl to whip the cream don't use plastic. Even the smallest amount of oil will prevent stiffening and plastic is too porus. Second the cookies must be ground to a fine powder not simply crushed up. You won't get that good gingerbread taste in the ice cream itself if you don't powder your cookies. Maybe do half powder and half chunks if you like that sort of thing. I prefer a smooth ice cream. Read More
(5)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2014
I didn't actually try this recipe but this is a difficult recipe to get right and these instructions aren't detailed enough. If you decide to try this recipe there are a couple things you need to know. First you need to use a thoroughly cleaned glass or ceramic bowl to whip the cream don't use plastic. Even the smallest amount of oil will prevent stiffening and plastic is too porus. Second the cookies must be ground to a fine powder not simply crushed up. You won't get that good gingerbread taste in the ice cream itself if you don't powder your cookies. Maybe do half powder and half chunks if you like that sort of thing. I prefer a smooth ice cream. Read More
(5)
Rating: 5 stars
01/18/2015
Omg this recipe is beyond amazing!! A close friend of mine requested that I make her some pumpkin ice cream (since my husband got me an ice cream maker for Christmas). I was a little nervous by this challenge since I don't cook/bake with pumpkin very often. I omitted the cookies and added walnuts and made a hit! I have also made this ice cream for my sister who can't say enough about it. Love love love! Thank you. Read More
(4)
Rating: 5 stars
12/15/2015
I made this recipe for thanksgiving and it was a hit! The yummy Pumpkin ice cream was delicious and then you would get a part of a gingersnap and your mouth would just warm like magic. Also everyone appreciated that it was a dessert other than pie. I Have already been asked to make more for christmas! Read More
(1)
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Rating: 5 stars
10/04/2015
Made this and it was a huge hit. I cut back a bit on the sweetened condensed milk (didn't use the full can) - because other ice creams I've made using this method have come out too sweet for my friends. I used German spiced cookies instead of gingersnaps. Since I had extra ice cream that didn't fit in my container I used leftover ice cream and cookies to make ice cream sandwiches. Yum! Read More
(1)
Rating: 5 stars
10/10/2015
Great! Made recipe as directed except finely crushing cookie s and adding a bit more sugar. Huge hit for my foodie friends. Read More
Rating: 4 stars
08/16/2017
It tasted exactly like pumpkin pie! It was delicious and very simple to make. My only problem the reason I did not rate this recipe 5/5 is that the texture is grainy. I will make this again tho! Read More
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Rating: 4 stars
10/29/2015
I just whisked all of the ingredients then froze it in an ice cream machine. It tastes very similar to pumpkin pie filling. Read More
Rating: 4 stars
02/27/2017
Love the flavor. Not too sweet. It is more like a frozen mousse. Not a bad thing. But different. Light and easy to make. Read More