Skip to main content New<> this month
Get the Allrecipes magazine

Easy Pumpkin Gingersnap Ice Cream

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"It's like having pumpkin pie and ice cream in one -- irresistible!"
Added to shopping list. Go to shopping list.


50 m servings 210
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
  2. Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.

Nutrition Facts

Per Serving: 210 calories; 9.6 29.4 3.4 29 229 Full nutrition

Explore more


Read all reviews 0