Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream

2

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

6 h 15 m servings 552 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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...