Pumpkin Gingersnap Ice Cream
Pumpkin Gingersnap Ice Cream is a rich, creamy frozen dessert made with pumpkin purée, warm spices, heavy cream, and crunchy gingersnap cookies for a perfectly spiced fall-inspired treat.
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Servings: 0
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup unsweetened canned pumpkin purée
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ⅔ cup coarsely chopped gingersnap cookies
Instructions
- In a large mixing bowl, whisk the eggs until pale and slightly thickened, approximately 1–2 minutes. Gradually add the sugar while whisking, continuing until fully incorporated and smooth.
- Slowly whisk in the heavy cream and milk until the mixture is evenly blended.
- Transfer 1 cup of the cream mixture to a separate bowl. Add the pumpkin purée, nutmeg, and cinnamon, stirring until completely smooth.
- Return the pumpkin mixture to the remaining cream base and stir gently until fully combined. Cover the mixture and chill in the freezer until very cold (approximately 40°F), about 30–60 minutes.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 25–30 minutes.
- During the final 2 minutes of churning, add the chopped gingersnap cookies and allow them to distribute evenly throughout the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 3 hours, or until firm.
Notes
To make this Pumpkin Gingersnap Ice Cream gluten-free, substitute the gingersnap cookies with certified gluten-free gingersnaps or gluten-free spiced cookies. Always verify that all packaged ingredients are labeled gluten-free to avoid cross-contamination.