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

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!




She Wears Many Hats


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39 Responses
  1. 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.

  2. 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.

  3. 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 🙂

  4. I am soooooooooooooo excited about this recipe! When hubby and I were first married we had a pumpkin pie ice cream that was out of this world. We have never found a good substitute since. This looks like it would be worth a try. Gonna make it this weekend. Thanks!


  5. 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. 🙂

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