Ingredients6 h 15 m servings 552 cals
- Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
- 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.
Per Serving: 552 calories; 31.2 g fat; 36.8 g carbohydrates; 4.6 g protein; 99 mg cholesterol; 250 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 ...
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...
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 ev...
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...
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 th...
Love the flavor. Not too sweet. It is more like a frozen mousse. Not a bad thing. But different. Light and easy to make.
I just whisked all of the ingredients then froze it in an ice cream machine. It tastes very similar to pumpkin pie filling.