Pumpkin Gingersnap Ice Cream Recipe - Allrecipes.com
Pumpkin Gingersnap Ice Cream Recipe
  • READY IN 6+ hrs

Pumpkin Gingersnap Ice Cream

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    15 mins
  • READY IN

    6 hrs 15 mins

Directions

  1. Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
  2. Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
  3. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
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Reviews More Reviews

Nov 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.

 
Jan 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.

 

2 Ratings

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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