Pumpkin Gingersnap Ice Cream

4 pumpkin recipes: Pumpkin Gingersnap Ice Cream (1011)
Photo by Annabelle Breakey
Total Time 50 mins

Harder cookies–like Nabisco’s–keep the most crunch (softer ones will dissolve).

Ingredients

 1 pt. whipping cream
 1/2 cup milk
 1 cup packed light brown sugar
 1 cup Homemade Pumpkin Purée
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1 teaspoon vanilla extract
 1/4 teaspoon salt
 1/2 cup coarsely crushed gingersnaps
 2 tablespoons bourbon (optional)
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories371
% Daily Value *
Total Fat 24g31%
Saturated Fat 14g70%
Cholesterol 84mg29%
Sodium 162mg8%
Total Carbohydrate 39g15%
Dietary Fiber 0.6g3%
Protein 2.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.

Step 2
2

Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Step 3
3

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 1 pt. whipping cream
 1/2 cup milk
 1 cup packed light brown sugar
 1 cup Homemade Pumpkin Purée
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1 teaspoon vanilla extract
 1/4 teaspoon salt
 1/2 cup coarsely crushed gingersnaps
 2 tablespoons bourbon (optional)
Pumpkin Gingersnap Ice Cream
IngredientsDirections

Search All of Sunset's Recipes

The Latest