Pumpkin Gingersnap Ice Cream

By Rachel // September 26, 2014 // 59 comments //

Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout. A perfect frozen treat for Fall!

Pumpkin Gingersnap Ice Cream Recipe from @bakedbyrachel

I’m not trying to sound like a broken record. Really, I’m not. But the weather is weird in New England. You’d think I’d be used to it after living here my entire life but it still never ceases to amaze me how strange it can be.

It’s been chilly for a while, getting up to the high 60s if we’re lucky and cooler if we’re not so lucky. Probably a bit on the cool side for end of summer (since technically it was still summer). But now, after the cold spell we’ve had for over a month, maybe two, it’s going to be warm! What gives? Oh, it’s just New England. It might hit 85 on Sunday. What?! I’m kind of excited and kind of confused. I should be packing away the shorts and tank tops, not pulling them back out after wearing scarves and boots for a bit.

Maybe the nice weather will be an excuse to get some extra outdoor time in without my nose turning rosy!

Pumpkin Gingersnap Ice Cream Recipe from @bakedbyrachel

I was so close to sharing a savory recipe today. I was truly torn, but the weather this coming weekend totally made the decision for me. Cool and sweet it is!

Creamy homemade pumpkin ice cream for an exceptionally warm Fall weekend. Let’s not forget the gingersnap cookie crumbs throughout. An essential part of this ice cream making it over the top amazing. This is the only ice cream you should be making and eating this weekend. Add it to your plans and then devour it, because that’s what my family did.

It’s a new favorite for my family and I’m sure it will be for yours too!

Pumpkin Gingersnap Ice Cream Recipe from @bakedbyrachel

Print Recipe

Pumpkin Gingersnap Ice Cream

Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout.
Prep Time10 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus

Ingredients

  • 2 C heavy cream
  • 1 C whole milk
  • 3/4 C light brown sugar
  • 1 C pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • Pinch salt
  • 1 tsp vanilla
  • 5 large egg yolks
  • 1 C gingersnap cookie pieces

Instructions

  • In a large bowl, with a mesh strainer set on top, add 1 1/2 cup heavy cream. Set aside.
  • In a small saucepan over medium heat, combine remaining 1/2 cup heavy cream with whole milk, sugar, pumpkin, vanilla, salt and spices. Stir well to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer mixture back into saucepan. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into reserved heavy cream. Continue stirring, cooling over an ice bath to room temperature. Cover and transfer to refrigerator until thoroughly chilled, 4-6 hours or overnight.
  • Churn ice cream according to manufacturer's directions. Add gingersnap cookie pieces in last 5-10 minutes of churning. Transfer mixture to a freezer safe container. Freeze until solid.

Notes

Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel

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59 Responses to “Pumpkin Gingersnap Ice Cream”

  1. #
    1
    Christine @ A Sprinkle of This and That — September 26, 2014 at 7:08 am

    I love how this ice cream has the gingersnap crumble! Perfect for fall!

    • #
      1.1
      Rachel — September 26, 2014 at 2:25 pm

      Thanks Christine!

  2. #
    2
    Melissa+from+HungryFoodLove.com — September 26, 2014 at 7:09 am

    If I make ice cream this season, this will be it!

    • #
      2.1
      Rachel — September 26, 2014 at 2:25 pm

      I hope you do! :)

  3. #
    3
    Lauren Kelly Nutrition — September 26, 2014 at 7:19 am

    I love every single thing about this!

    • #
      3.1
      Rachel — September 26, 2014 at 2:25 pm

      Thanks Lauren! :)

  4. #
    4
    Anna @ Crunchy Creamy Sweet — September 26, 2014 at 7:31 am

    Love this recipe! Fall flavors in a summer treat. I will be craving these this weekend as the weather here in KS is supposed to warm up!

    • #
      4.1
      Rachel — September 26, 2014 at 2:26 pm

      Thanks Anna! :)

  5. #
    5
    Lauren at Keep It Sweet — September 26, 2014 at 7:48 am

    I’ve been thinking about making another batch of ice cream too… not that I won’t eat ice cream when it is cold out, but this weird weather is definitely encouraging me even more! This would make me very happy:-)

    • #
      5.1
      Rachel — September 26, 2014 at 2:26 pm

      Ice cream is totally a year round thing ;)

  6. #
    6
    Michele @ Two Raspberries — September 26, 2014 at 7:55 am

    i so need to get me an ice cream maker! this looks so yummy! perfect flavor combo!

    • #
      6.1
      Rachel — September 26, 2014 at 2:26 pm

      You definitely do! Thanks Michele :)

  7. #
    7
    taylor+@+greens+&+chocolate — September 26, 2014 at 8:11 am

    It’s gonna be warm here this weekend too…this ice cream looks like the perfect way to enjoy fall flavors while the weather is hot!

    • #
      7.1
      Rachel — September 26, 2014 at 2:26 pm

      Thanks Taylor!

  8. #
    8
    Marjory @ Dinner-Mom — September 26, 2014 at 8:28 am

    Swoon! Ginger snaps are perfect for fall ice cream treats. Such a nice touch!

    • #
      8.1
      Rachel — September 26, 2014 at 2:26 pm

      Thanks Marjory!

  9. #
    9
    Kari@Loaves n Dishes — September 26, 2014 at 8:48 am

    It’s just plain hot where I live so this is about the only fall dessert that I want right now! Looove the ginger snaps!

    • #
      9.1
      Rachel — September 26, 2014 at 2:27 pm

      It was meant to be! :)

  10. #
    10
    Erin+|+The+Law+Student's+Wife — September 26, 2014 at 9:05 am

    I don’t care what temp it is. I love pumpkin + gingersnaps, and this looks creamy dreamy wonderful!

    • #
      10.1
      Rachel — September 26, 2014 at 2:27 pm

      Thanks Erin!

  11. #
    11
    Mercy — September 26, 2014 at 9:09 am

    waaaal i like it

    • #
      11.1
      Rachel — September 26, 2014 at 2:27 pm

      Thanks Mercy :)

  12. #
    12
    Kelli @ The Corner Kitchen — September 26, 2014 at 10:15 am

    This gives cookies & cream a whole new meaning! Love this pumpkin-gingersnap combo!

    • #
      12.1
      Rachel — September 26, 2014 at 2:27 pm

      Thanks Kelli!

  13. #
    13
    tracy — September 26, 2014 at 11:32 am

    Looking forward to the warm weekend…. ice cream for everyone!

    • #
      13.1
      Rachel — September 26, 2014 at 2:27 pm

      Absolutely!! :)

  14. #
    14
    Stacey @ Bake.Eat.Repeat. — September 26, 2014 at 12:43 pm

    This looks like perfect ice cream. Pumpkin and gingersnaps, what a great combination! Our weather has been weird this year too, we had snow two weeks ago, and now it feels like summer. Better that than the snow staying though!

    • #
      14.1
      Rachel — September 26, 2014 at 2:28 pm

      Ugh Snow…. I’m not ready for that yet! ;)

  15. #
    15
    Danae @ Recipe Runner — September 26, 2014 at 12:51 pm

    I’ve been patiently waiting for another wonderful ice cream recipe from you, and you delivered big time on this one! This one is such a perfect combination of fall and winter flavors and will definitely be made in the months to come!

    • #
      15.1
      Rachel — September 26, 2014 at 2:28 pm

      Awww thanks Danae! :) I almost always have ice cream on the brain so there’s plenty more to come!

  16. #
    16
    Lindsay @ The Live-In Kitchen — September 26, 2014 at 2:10 pm

    I’m definitely excited about this little heat wave! I’m completely dreading winter. This ice cream looks like the perfect transition though.

    • #
      16.1
      Rachel — September 26, 2014 at 2:29 pm

      Thanks so much Lindsay!

  17. #
    17
    Julie @ Table for Two — September 26, 2014 at 6:32 pm

    Omg! I LOVE the flavor of this! This is seriously FALL perfection in an ice cream bowl!!

    • #
      17.1
      Rachel — September 28, 2014 at 9:26 am

      Thanks Julie :)

  18. #
    18
    Sydney Sun — September 26, 2014 at 7:47 pm

    This looks sooo delicious. I was actually searching for a Fall ice cream recipe that didn’t require an ice cream maker and this seems to be it :) Great recipe. thank you!

    • #
      18.1
      Rachel — September 28, 2014 at 9:26 am

      Enjoy!

  19. #
    19
    Ilona @ Ilona's Passion — September 26, 2014 at 8:58 pm

    Yum! Delicious gingersnap ice cream!

    • #
      19.1
      Rachel — September 28, 2014 at 9:27 am

      Thanks Ilona!

  20. #
    20
    ATasteOfMadness — September 26, 2014 at 11:31 pm

    I’m glad you chose cool and sweet. I am practically drooling over this ice cream!

    • #
      20.1
      Rachel — September 28, 2014 at 9:27 am

      Thanks so much :)

  21. #
    21
    Liz @ Floating Kitchen — September 27, 2014 at 12:02 am

    This looks incredible. I definitely am in the “eat ice cream all year long” camp and this looks perfect for the holidays! And I agree New England weather is so bizarre sometimes (I lived there for 25 years).

    • #
      21.1
      Rachel — September 28, 2014 at 9:28 am

      It’s a love/hate weather region for sure! And thank you!

  22. #
    22
    Kristen — September 27, 2014 at 9:48 am

    I say it all the time about San Diego, but I wish we had seasons and especially season changes. But since I’ve lived here all of my life, I am sure I couldn’t hack it in cooler temps. Your ice cream looks fantastic! Gingerbread and pumpkin are a perfect match.

    • #
      22.1
      Rachel — September 28, 2014 at 9:28 am

      You should vacation north sometime during the season change. You’d love it!

  23. #
    23
    Wendy — September 27, 2014 at 3:56 pm

    Ooooo, this looks divine! Is your recipe for a two-quart ice cream maker? I have a four-quart (one gallon), so I’d be more than happy to double the recipe… This is Perfect for Hallowe’en when it can sometimes be VERY hot here in Los Angeles. (Sometimes my girls and I have ice cream supper – ONLY ice cream!)

    • #
      23.1
      Rachel — September 28, 2014 at 9:29 am

      Mine is closer to 1 1/2 quarts, so you can absolutely double it without issue. Enjoy! :)

  24. #
    24
    Wendy — September 27, 2014 at 3:58 pm

    Oops – I meant “for supper…”

  25. #
    25
    Jess @ Sweet Menu — September 27, 2014 at 8:05 pm

    Oooh I love ginger snaps, what an awesome ice cream flavour idea! Love the big chunks of cookie through it – yum!

    • #
      25.1
      Rachel — September 28, 2014 at 9:31 am

      Thanks Jess!

  26. #
    26
    Erin @ Table for 7 — September 29, 2014 at 3:23 pm

    It’s going to be cooler here this week (midwest), so, this is perfect :)
    Beautiful ice cream!

    • #
      26.1
      Rachel — September 29, 2014 at 4:00 pm

      Thanks Erin! Enjoy! :)

  27. #
    27
    Trang — October 9, 2014 at 12:39 am

    What a great ice cream flavor! So perfect for Fall!

    • #
      27.1
      Rachel — October 9, 2014 at 7:53 am

      Thanks so much!

  28. #
    28
    Erin @ The Spiffy Cookie — October 9, 2014 at 11:54 am

    Oh my gosh I must try this, sounds incredible!

    • #
      28.1
      Rachel — October 10, 2014 at 8:21 am

      Thanks Erin!

  29. #
    29
    Caroline — October 11, 2014 at 7:29 pm

    Oh wow…I love that you’ve added those gingersnaps! This looks incredible! Pinned!

    • #
      29.1
      Rachel — October 12, 2014 at 8:11 am

      Thanks Caroline!

  30. #
    30
    Eden Passante — May 10, 2016 at 12:59 pm

    I don’t care what time of year it is–pumpkin is always amazing! This sounds so good!!

    • #
      30.1
      Rachel — May 11, 2016 at 7:11 am

      Thanks Eden!

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