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Pumpkin Gingersnap Ice Cream

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Ingredients

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

Preparation

01Whip heavy whipping cream until stiff peaks.
02Add sweetened condensed milk, pumpkin and seasonings and mix again.
03Use a loaf pan and add a layer of crushed gingersnap, layer of pumpkin mixture and repeat saving some gingersnap crumbs to decorate the top. Freeze overnight and enjoy.

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