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