Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream

Made  times

"Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


6 h 15 m servings 552 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

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.


  • Prep

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

I just whisked all of the ingredients then froze it in an ice cream machine. It tastes very similar to pumpkin pie filling.

Great! Made recipe as directed except finely crushing cookie s and adding a bit more sugar. Huge hit for my foodie friends.

Made this and it was a huge hit. I cut back a bit on the sweetened condensed milk (didn't use the full can) - because other ice creams I've made using this method have come out too sweet for my...

Other stories that may interest you