Oct
25
2010

Pumpkin Gingersnap Ice Cream

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Desserts

I know I talk about this all the time, but I have truly met some of the best people in this “food blogging” community.  I was thrilled to meet my friends, The Three Many Cooks, Pam and Maggie a couple months ago during their book tour then Sharon at BlogHer Food earlier this month.  What an amazing family they are!

Pam, the beautiful mom of the trio is such a talented cookbook author and has a new book out….Perfect One-Dish Dinners that is truly beautiful and delicious.  Everything looks so good, but you know me and my sweet tooth, I had to try one of her dessert recipes to share with you today.  Pumpkin Gingersnap Ice Cream…..are you kidding me?  This recipe is so easy and crazy good people.  Looking forward to sharing it with you today.

After you drool over Pam’s amazing ice cream recipe, watch their video below that the White on Rice Couple made for them.  It is so beautiful, Yay for Three Many Cooks, love you guys and so proud of your latest book.  Congrats ladies!!  xoxoxo  Go pick up a copy of Pam’s book on Amazon, makes a great gift for everyone!

Can you tell I didn’t let it freeze as long as I should?!  Had to try it asap, mmmm!

Pumpkin Gingersnap Ice Cream

Pg 199, Perfect One Dish Dinners by Pam Anderson

1 15 oz can of pumpkin

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 qt premium vanilla ice cream

1.  Heat pumpkin, ginger, cinnamon and cloves in a medium saucepan over medium  heat, stirring to blend flavors, about 5 minutes.  Transfer to a shallow bowl and place in freezer to cool quickly.  Meanwhile, soften ice cream in microwave 15-30 seconds on high power.  Turn into large bowl and stir in cooled pumpkin puree until nearly incorporated.  Crumble 16 crisp gingersnaps into ice cream and continue to fold until incorporated.  Freeze to stiffen slightly, 10-15 minutes, until ready to serve.  You can freeze any leftover ice cream, but if you want the cookies to be crisp, serve within a few hours.

Perfect One-Dish Dinners from Three Many Cooks on Vimeo.

See my other friends who cooked/baked up Pam’s recipes today!

DadCooksDinner.com
RecipeGirl.com
ArtofGlutenFreeBaking.com
KitchenGadgetGirl.com
MyBakingAddiction.com
Wenderly.com
BluebonnetsandBrownies.com
TheSensitivePantry.com
WhatsCookingBlog.com
TwoPeasandTheirPod.com
WhatsGabyCooking.com
Bellalimento.com
SmithBites.com
MyFavoriteEverything.com

FoodForMyFamily.com
SavoringTheThyme.com

Ivoryhut.com

She Wears Many Hats

DineAndDish.net
GlutenFreeGirl.blogspot.com
Picky-Palate.com
Whatwereeating.com
Tickledred.wordpress.com



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Comments

49 Responses | Comments RSS

  1. 1

    Ooooh this ice cream looks incredible.

  2. 2
  3. 3

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  4. 4

    Delicious!!! I’m heading out to buy a copy of this cookbook right now :) Just kidding… already have it… and I LOVE it.

  5. 5

    Jenny, this ice cream looks amazing. I too would not be able to wait for it to freeze, soft and creamy is where it’s at! Great photos!! XO

  6. 6

    This is one of my favorite recipes in the book!!! But I love everything pumpkin so that wasn’t too hard ;) Thanks for participating, Jenny! We love ya! xoxoxo

  7. 7
    Maria says:

    This is on my to do list!

  8. 8
    Susan says:

    Thank could not sound easier or more delicious!!

  9. 9

    Looks decadent and perfect! Can’t wait to try it out :-)

  10. 10
    Damaris says:

    yeah, i pretty much love pumpkin ice cream of any kind.

  11. 11
    Heather says:

    Jenny, this ice cream sounds and looks amazing! Pumpkin and ice cream our two of my favorites…a must try for sure! I need to go and get Pam’s cookbook ASAP. All the posts today have me drooling. :)

  12. 12
    nicole says:

    This looks so yummy!!! Just curious – do you have a recommendation for favorite gingersnaps? Thanks!

  13. 13
    Megan says:

    I could eat that for breakfast, lunch, and dinner! Great pick Jenny!

  14. 14

    It sounds fabulous. I wanted to participate, but ran out of time.

  15. 15
    Nancy Turk says:

    I voted for Jenny today!!

  16. 16

    I love that I don’t have to make the ice cream!

  17. 17
    CookiePie says:

    Mmmmm — pumpkin + ice cream + cookies = heaven!!!

  18. 18
    Michelle says:

    Love the idea of the crushed ginger snaps on top!

  19. 19
    Tracy says:

    Yum, I love this – and I love Pam’s book!

  20. 20

    Holy yum. How did I miss this recipe? Seasonal and gorgeous.

  21. 21

    Oh my pumpkiny goodness….

  22. 22

    This looks SO good! Have been wanting to make pumpkin ice cream!

  23. 23
    Sues says:

    Ooh lala! I love pumpkin, gingersnaps, AND ice cream, so YES please :) :)

  24. 24

    Maggy and I were talking about this just last week. Now I’ve seen your beautiful photos of it, and it is SO on! I’m going to make this as soon as I get back from a wedding on Sunday.

  25. 25

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  26. 27
    Tickled Red says:

    Oh my goodness!! That looks ah-mah-zing! That’s a eat me at 11pm forget worrying about the thighs dessert. I adore Pam’s love affair with gingersnap cookies :)

  27. 28

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  28. 29

    Um, how could you do this to me?! Now I have to go make a batch and completely ruin my diet! Meh, I guess I’ll live ;)

  29. 30
    indie.tea says:

    Ooo, that is one seriously amazing ice cream flavor. Yum Yum!!!

  30. 31

    Looks amazing! My husband loves anything pumpkin, so I’m definitely going to have to make this. Thanks for another great recipe.

  31. 32

    Ooo, now this will be a must-try recipe! What a treat for this time of year.

  32. 33

    I would love a huge bowl of this right now! I would gobble it up in seconds!

  33. 34

    [...] Jenny, you actually found my favorite simplest dessert in the entire book. Pumpkin-Gingersnap Ice Cream. Sounds hard, like you have to make homemade ice cream. Not so, just fold cooked spiced pumpkin puree into premium vanilla ice cream, stir in store-bought gingersnap cookies. I totally get it when you said, “Can you tell I didn’t let it freeze as long as I should?! Had to try it asap, mmmm!” [...]

  34. 35

    I can never wait to eat my ice cream either. Although, I think you can taste the flavors better when it’s still soft rather than waiting to defrost the hard frozen stuff. But this one would probably not even make it into the freezer before I ate the whole thing.

  35. 36

    [...] Jenny, you actually found my favorite simplest dessert in the entire book. Pumpkin-Gingersnap Ice Cream. Sounds hard, like you have to make homemade ice cream. Not so, just fold cooked spiced pumpkin puree into premium vanilla ice cream, stir in store-bought gingersnap cookies. I totally get it when you said, “Can you tell I didn’t let it freeze as long as I should?! Had to try it asap, mmmm!” [...]

  36. 37

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  37. 38
    holly says:

    Pumpkin and gingersnaps-oh man!! Looks fabulous-I printed and am totally making this in the next few days!!:) Thanks

  38. 39
    Shaina says:

    I put a gingersnap crust on pumpkin cheesecake, but I think I may just opt for the ice cream this year. It looks perfect!

  39. 40

    What an amazing fall flavor for ice cream – I’m wrapped up in a sweater and pretty cold at the moment, but I could easily dig into this right now! Thanks for sharing, Jenny!

  40. 41
    Deborah says:

    I’m not usually a big gingersnap person, but this is calling out to me right now!!

  41. 42

    This looks absolutely delicious!

  42. 43
    Eliana says:

    I don’t know what the heck has been stopping me but I seriously need to get myself a copy of this book. Because this ice cream looks amazing.

  43. 44

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  44. 45
  45. 46

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  46. 47

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  47. 48

    Thank you for another great article. The place else may just anybody get that kind of information in such an ideal manner of writing?
    I have a presentation next week, and I’m at the search for such information.

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Jenny Flake, Picky Palate

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