Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream

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  • Prep

    15 m
  • Ready In

    6 h 15 m
Recipe by  EAGLE BRAND®

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

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

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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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 36.8 g
  • 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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