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

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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 6 hrs 15 mins
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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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