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Pumpkin Ginger Snap Ice Cream Recipe

★★★★★

4.7 from 146 reviews
  • Author: Noah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://mealbynoah.com/pumpkin-ginger-snap-ice-cream-recipe/