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

Keyword fall dessert recipes, gingersnap ice cream recipe, pumpkin ice cream recipe, pumpkin spice ice cream

Prep Time 15

Freezing Time 15

Total Time 30

Servings

Calories 246kcal

Ingredients

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

Instructions

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.

Nutrition