No Churn Pumpkin & Gingersnap Ice Cream

No Churn Pumpkin & Gingersnap Ice Cream
Ice cream is literally one of my favorite things in the entire world. I don't care if there's snow outside, I still want it. For Fall I decided to make a pumpkin ice cream with gingersnap cookies! Uhm, hello delicious! Want to know the best part of this recipe? You don't need an ice cream maker. Happy Fall!
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  1. 3/4 cup pumpkin puree
  2. 14 oz sweetened condensed milk
  3. 1 1/2 tablespoons pumpkin pie spice
  4. 1 teaspoon vanilla extract
  5. 2 cups heavy whipping cream
  6. 2 cups Gingersnap cookies, crushed
  1. Ready for the easiest and most delicious dessert ever?
  2. In a bowl mix together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract
  3. In another bowl with an electric mixer beat the heavy whipping cream until stiff peaks
  4. Add half of the whipped cream to the mixture, folding in until mixed
  5. Once combined add the remaining whipped cream and gently fold it in until combined
  6. Fold in the crushed gingersnap cookies, keeping about a half cup of them to sprinkle on the top
  7. Add the ice cream mixture to a loaf pan, sprinkle the remaining cookies on top, and put in the freezer
  8. Let it freeze until firm, about 5-6 hours. I know... torture
  9. That's it! Scoop and serve. This recipe is dangerous and you have to try it out. Enjoy!
Everyday Gourmet with Blakely

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No Churn Pumpkin & Gingersnap Ice Cream

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