Pumpkin Gingersnap Ice Cream

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 in a glass dish

Pumpkin Gingersnap Ice Cream

This Pumpkin Gingersnap Ice Cream is full of pumpkin spice flavor and is so easy to make! Make it for Thanksgiving, a Halloween party, or just to cure those pumpkin spice cravings!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Freezing Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories: 246kcal
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  • 15 ounces pumpkin (I used a 15 oz can)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 quart premium vanilla ice cream


  • 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.


Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 95mg | Potassium: 235mg | Fiber: 1g | Sugar: 25g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
Keywords: fall dessert recipes, gingersnap ice cream recipe, pumpkin ice cream recipe, pumpkin spice ice cream

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

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




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39 Responses
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    Thank you for another great article. The place else may just anybody get that kind of information in such an ideal manner of writing?
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  2. Eliana

    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.

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