Pumpkin Ginger Snap Ice Cream Recipe
Introduction
This Pumpkin Ginger Snap Ice Cream is a creamy, spiced treat perfect for autumn and winter days. Combining rich pumpkin puree with warm spices and crunchy ginger snaps, it’s a delightful no-churn dessert that’s easy to make at home.
Ingredients
- 1 – 32 oz. heavy whipping cream
- 1 – 15 oz. pumpkin puree
- 1 – 14 oz. can sweetened condensed milk
- 1 teaspoon cinnamon
- 1/3 teaspoon allspice
- 1/3 teaspoon nutmeg (optional, omit if nut allergy)
- 8 ginger snap cookies, crumbled in chunks (gluten free if preferred)
Instructions
- Step 1: Place the heavy whipping cream in a stand mixer fitted with the whisk attachment. Start blending on low speed for about 4 minutes, gradually increasing to speed 6 as the cream thickens. Whip until it reaches the consistency of whipped topping.
- Step 2: Gently fold the sweetened condensed milk into the whipped cream, followed by the pumpkin puree. Add the cinnamon, allspice, and nutmeg, folding carefully to combine without deflating the mixture.
- Step 3: Crumble the ginger snap cookies into chunks. In a 9×9 inch pan, pour a layer of the ice cream mixture, then sprinkle some ginger snap chunks on top. Repeat with another ice cream layer and more cookie chunks. For a gluten free version, use gluten free ginger snaps.
- Step 4: Freeze the layered ice cream in the pan overnight until firm. Serve in cones or bowls, using bowls for gluten free servings to avoid cross-contamination.
Tips & Variations
- For a dairy-free version, substitute coconut cream for the heavy whipping cream and use a vegan condensed milk alternative.
- Add a splash of vanilla extract for extra flavor depth.
- Use gluten free ginger snaps to make this recipe suitable for gluten sensitivities.
- For a smoother texture, gently crush cookie chunks instead of large crumbles.
Storage
Store the ice cream covered in the freezer for up to one week for best freshness. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ice cream without a stand mixer?
Yes, you can use a hand blender with a whisk attachment, though it will take longer and require more effort to whip the cream to the right consistency.
Is nutmeg necessary in this recipe?
Nutmeg adds warmth and depth to the spice blend, but it can be omitted if you have a nut allergy without compromising the overall flavor much.
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Pumpkin Ginger Snap Ice Cream Recipe
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Ginger Snap Ice Cream is a creamy, no-churn dessert that combines the rich flavors of pumpkin and warm spices with the delightful crunch of ginger snap cookies. Easy to make, it’s perfect for fall or anytime you crave a festive, flavorful ice cream without the need for an ice cream maker.
Ingredients
Ice Cream Base
- 1 – 32 oz. heavy whipping cream
- 1 – 14 oz. can sweetened condensed milk
- 1 – 15 oz. pumpkin puree
- 1 teaspoon cinnamon
- 1/3 teaspoon allspice
- 1/3 teaspoon nutmeg (optional, omit if nut allergy)
Add-ins
- 8 ginger snap cookies, crumbled into chunks (can use gluten free ginger snap cookies)
Instructions
- Whip the Cream: Place the heavy whipping cream in a stand mixer fitted with the whisk attachment. Start blending on low speed for about 4 minutes, then gradually increase the speed up to level 6 as the cream thickens. Continue until the cream forms stiff peaks and resembles whipped topping.
- Fold in Ingredients: Gently fold the sweetened condensed milk into the whipped cream, being careful not to deflate it. Next, fold in the pumpkin puree along with cinnamon, allspice, and nutmeg (if using). Mix until fully combined and smooth.
- Layer the Ice Cream and Cookies: Crumble the ginger snap cookies into chunky pieces. Pour a layer of the ice cream mixture into a 9×9 inch pan. Sprinkle some crumbled ginger snap cookies on top. Add another layer of ice cream followed by another layer of crumbled cookies. Repeat if necessary to use all ingredients.
- Freeze: Cover the pan and freeze overnight to allow the ice cream to set and the flavors to meld. The dessert is ready to serve the next day.
- Serve: Scoop into ice cream cones or waffle cones for a classic presentation. For a gluten-free option, serve the ice cream in a bowl instead of cones.
Notes
- Use gluten free ginger snap cookies to make this recipe gluten free.
- If you have a nut allergy, omit the nutmeg.
- No ice cream maker is required, making this recipe quick and easy.
- The freezing time is important for the ice cream to set properly; do not shortcut it.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin ice cream, no churn ice cream, ginger snap ice cream, fall dessert, pumpkin dessert
