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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


  • 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


  • 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.


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