Search thousands of recipes reviewed by home cooks like you.

Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream

  • Prep

  • Ready In

EAGLE BRAND(R)

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Andrew Dahl
0
11/27/2014

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.