Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream is a delicious fall treat that combines the flavors of pumpkin pie and gingersnap cookies in a creamy frozen dessert.

This is vegetarian recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Pumpkin Gingersnap Ice Cream

Cooking Method: Freezing Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Canned Pumpkin
• 1 cup Heavy Cream
• 1 cup Milk
• ¹⁄₂ cup Granulated Sugar
• ¹⁄₂ teaspoon Ground Cinnamon
• ¹⁄₂ teaspoon Ground Ginger
• ¹⁄₄ teaspoon Ground Nutmeg
• ¹⁄₄ teaspoon Ground Cloves
• 1 teaspoon Vanilla Extract
• ¹⁄₂ cup Crushed Gingersnap Cookies

Instructions

1. In a mixing bowl, combine the canned pumpkin, heavy cream, milk, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract.
2. Mix well until all the ingredients are fully combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream reaches a soft-serve consistency, add the crushed gingersnap cookies and continue churning for another minute.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
6. Serve the pumpkin gingersnap ice cream in bowls or cones and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 28g10%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.