I’ve been making this recipe for homemade pumpkin gingersnap ice cream every fall for a while now and well, in case you missed it the first time around, I wanted to make sure you saw it so I am sharing it again today.
While this pumpkin gingersnap ice cream can be made any time of year, I like to make it in the fall when there is a bit of crispness to the air and there is an abundance of pumpkin puree around {fresh and in the stores!}.
Make a batch of this ice cream! You’ll be so glad you did!
~Mavis
P.S. I lso have a recipe for pumpkin cheesecake ice cream that’s crazy good too!
Pumpkin Gingersnap Ice Cream
Ingredients
1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Pumpkin Puree
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps {my recipe}
Instructions
Whisk together all the ingredients {except the gingersnaps} in a large bowl.
Place a sieve over another large bowl and using a wisk, press the mixture through the sieve.
If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.
Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.
You Can Call Me Jane says
Oh my word- this looks amazing!
Beth says
Yummy! I think we will have to try this! I will then blame you for my pants getting too tight….
kimberly says
Oh my goodness there really is a “Great Pumpkin” after all!
HJ says
ahhh…I’d LOVE to make this! The only problem is that my icecream maker broke… 🙁 Do you think I can freeze this in just some sort of bowl/container and stir it every so often? Would it turn out okay? Thanks!
Kayla says
I have tried this in the past. Leave out the 1/2 cup milk. I found the best results freezing in ice cubes until solid. Then put in blender, add 1/2 cup milk and pulse until creamy. Tastes just like out of ice cream maker.
Melissa Stanfill says
Mavis,
Thank you so much for this amazing recipe!! I’ve never had pumpkin ice cream before, but it delicious! I ended up leaving out the crumbled ginger snap cookies from the ice cream.
Instead, when I made the cookies I left them a little soft and then made ice cream cookie sandwiches with them and this ice cream…..perfection!! A HUGE hit!
Thank you again!
Annette says
No blog today! Are you ok???❤️
Elise in the SF Bay Area says
I LOVE all things apple, not so much pumpkin though. But this does give me a chance to hype up your Apple Pie jam! OMG!! I’ve made about 7 batches of it in the last 3 years. It’s THAT GOOD!!!
Donna says
And now I have to get an ice cream maker. This looks absolutely lovely!!