Pumpkin Gingersnap Ice Cream
Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout. A perfect frozen treat for Fall!
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!
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
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.
I love how this ice cream has the gingersnap crumble! Perfect for fall!
Thanks Christine!
If I make ice cream this season, this will be it!
I hope you do! :)
I love every single thing about this!
Thanks Lauren! :)
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!
Thanks Anna! :)
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:-)
Ice cream is totally a year round thing ;)
i so need to get me an ice cream maker! this looks so yummy! perfect flavor combo!
You definitely do! Thanks Michele :)
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!
Thanks Taylor!
Swoon! Ginger snaps are perfect for fall ice cream treats. Such a nice touch!
Thanks Marjory!
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!
It was meant to be! :)
I don’t care what temp it is. I love pumpkin + gingersnaps, and this looks creamy dreamy wonderful!
Thanks Erin!
waaaal i like it
Thanks Mercy :)
This gives cookies & cream a whole new meaning! Love this pumpkin-gingersnap combo!
Thanks Kelli!
Looking forward to the warm weekend…. ice cream for everyone!
Absolutely!! :)
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!
Ugh Snow…. I’m not ready for that yet! ;)
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!
Awww thanks Danae! :) I almost always have ice cream on the brain so there’s plenty more to come!
I’m definitely excited about this little heat wave! I’m completely dreading winter. This ice cream looks like the perfect transition though.
Thanks so much Lindsay!
Omg! I LOVE the flavor of this! This is seriously FALL perfection in an ice cream bowl!!
Thanks Julie :)
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!
Enjoy!
Yum! Delicious gingersnap ice cream!
Thanks Ilona!
I’m glad you chose cool and sweet. I am practically drooling over this ice cream!
Thanks so much :)
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).
It’s a love/hate weather region for sure! And thank you!
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.
You should vacation north sometime during the season change. You’d love it!
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!)
Mine is closer to 1 1/2 quarts, so you can absolutely double it without issue. Enjoy! :)
Oops – I meant “for supper…”
Oooh I love ginger snaps, what an awesome ice cream flavour idea! Love the big chunks of cookie through it – yum!
Thanks Jess!
It’s going to be cooler here this week (midwest), so, this is perfect :)
Beautiful ice cream!
Thanks Erin! Enjoy! :)
What a great ice cream flavor! So perfect for Fall!
Thanks so much!
Oh my gosh I must try this, sounds incredible!
Thanks Erin!
Oh wow…I love that you’ve added those gingersnaps! This looks incredible! Pinned!
Thanks Caroline!
I don’t care what time of year it is–pumpkin is always amazing! This sounds so good!!
Thanks Eden!