Pumpkin Gingersnap Ice Cream Recipe
Creamy pumpkin-spice no-churn ice cream swirled with crunchy gingersnap bits. Cozy fall flavors in every scoop, no machine needed.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup cold heavy cream
- 14 oz sweetened condensed milk
- 1 cup pumpkin puree
- 1.5 tsp vanilla extract
- 1 tbsp molasses
- 1.75 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 1.25 cup gingersnap cookies, crushed
- 2 tbsp crystallized ginger, finely chopped optional
- 1 tbsp bourbon or dark rum optional, helps keep the ice cream scoopable
Instructions
Preparation Steps
- Chill a metal loaf pan and a mixing bowl for 10 minutes.
- Whip the cold heavy cream to soft peaks. Keep it chilled.
- Whisk condensed milk, pumpkin puree, vanilla, molasses, spices, salt, and bourbon until smooth.
- Fold one-third of the whipped cream into the pumpkin mixture to lighten it.
- Gently fold in the remaining whipped cream just until combined.
- Stir in most of the crushed gingersnaps and crystallized ginger, reserving a handful for topping.
- Spread into the chilled pan and scatter reserved crumbs on top. Cover tightly.
- Freeze until firm, at least 6 hours or overnight. Let stand 5 minutes before scooping.
Notes
For extra crunch, swirl in a ribbon of crushed cookies during the last fold. Try a maple drizzle or caramel sauce when serving. Store tightly covered up to 2 weeks; press parchment against the surface to reduce ice crystals.
This recipe is an original creation inspired by classic Pumpkin Gingersnap Ice Cream Recipe flavors. All ingredient ratios and instructions are independently developed.