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Pumpkin Gingersnap Ice Cream

Total Time
50 mins

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

4 pumpkin recipes: Pumpkin Gingersnap Ice Cream (1011)

Photo by Annabelle Breakey
 1 pt. whipping cream
 1/2 cup milk
 1 cup packed light brown sugar
 1 cup Homemade Pumpkin Puree
 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)
Step 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

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

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

Nutrition Facts

Amount Per Serving
Calories 371Calories from Fat 58
% Daily Value *
Total Fat 24g37%

Saturated Fat 14g70%
Cholesterol 84mg29%
Sodium 162mg7%
Total Carbohydrate 39g13%

Dietary Fiber 0.6g3%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.