Chilled Gingersnap Pumpkin Ice Cream

Chilled Gingersnap Pumpkin Ice Cream


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Chilled gingersnap pumpkin ice cream is a winter wonder! It’s packed with gingersnap cookies that give the ice cream a nice coarseness.

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Time needed

25 min preparation

Serving Size / Yield

6 servings


  • 2 C. heavy cream
  • ¼ tsp. nutmeg
  • ½ tsp. cinnamon
  • ¾ C. brown sugar
  • 1 C. pumpkin puree
  • 1 C. milk
  • 1 tsp. vanilla
  • 5 egg yolks
  • 1 C. gingersnap cookies, crushed
  • Pinch of ground cloves
  • Salt

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In a bowl, add 1 ½ C. heavy cream. Leave it to the side. In a saucepan, mix the rest of the heavy cream, milk, pumpkin puree, sugar, vanilla, nutmeg, cinnamon, brown sugar and vanilla. Once the mixture stars to stem, add in the egg yolks. Add in the heavy cream you set to the side. Stir the mixture constantly. Remove from heat. Let it sit and cool. Place in refrigerator for 4-6 hours. Add in the crushed gingersnap cookies. Churn the mixture as instructed on the ice cream maker. Churn for 5-10 minutes. Freeze and enjoy.

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