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!




She Wears Many Hats



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39 Responses
  1. Georgia @ The Comfort of Cooking

    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!

  2. Shaina

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

  3. holly

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

  4. My Man's Belly

    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.

  5. Jen @ How To: Simplify

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

  6. Jenny@boxandb

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

  7. Ravenous Rowie

    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 😉

  8. Tickled Red

    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 🙂

  9. amanda@choc-chip-cookie-recipe.com

    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!


  10. Amber | Bluebonnets & Brownies

    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.

  11. nicole

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

  12. Heather

    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. 🙂

  13. maggy@threemanycooks

    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

  14. marla {family fresh cooking}

    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

  15. Lori @ Recipegirl

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

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