Pumpkin Gingersnap Ice Cream

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Serves: 2-4

Prep Time: 10 minutes

Cook Time: 4 hours or overnight

About Pumpkin Gingersnap Ice Cream

Indulge in the delightful combination of Autumn’s favorite ingredient and a classic cookie with our irresistible recipe for Pumpkin Gingersnap Ice Cream. This frozen treat brings together the rich, creamy goodness of homemade ice cream with the warm and spicy flavors of pumpkin and gingersnap cookies. The smooth and creamy texture of the ice cream perfectly complements the crunchy, spiced gingersnap cookie crumbles that are swirled throughout, adding a delightful contrast of textures. So, grab your ice cream scoop and prepare to savor the taste of Autumn that will keep you craving scoop after scoop.



2 cups heavy whipping cream

1 (14 ounce) can of sweetened condensed milk

16 ounce gingersnap crushed into fine crumbs

2 teaspoons of pumpkin pie spice

1 cup pure pumpkin (not pumpkin pie filling


01Whip heavy whipping cream until stiff peaks.
02Add sweetened condensed milk, pumpkin and seasonings and mix again.
03In a loaf pan add a layer of crushed gingersnap and then a layer of pumpkin mixture. Repeat, saving some gingersnap crumbs to top off the mixture. Freeze for 4 hours or overnight and enjoy!

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.