Pumpkin Gingersnap Ice Cream (2024)

Jump to Recipe

by Rachelon Sep 26, 2014 (updated Mar 10, 2021) 59 comments

Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout. A perfect frozen treat for Fall!

Pumpkin Gingersnap Ice Cream (1)

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!

Pumpkin Gingersnap Ice Cream (2)

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 (3)

Pumpkin Gingersnap Ice Cream (4)

No ratings yet

Pumpkin Gingersnap Ice Cream

Prep Time: 10 minutes mins

Total Time: 1 day d

Yield: 4 plus

Creamy homemade pumpkin ice cream with gingersnap cookie crumble throughout.

Print RecipePin RecipeLeave a Review

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.

Notes

Recipe serves roughly 4-6, yields 1 quart.

An original recipe from Baked by Rachel

Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.

Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!

Course: Dessert

Cuisine: American

Keywords: Ice cream

Dessert Fall Ice Cream Nut Free Peanut Free Vegetariancinnamon cookie ice cream pumpkin

by Rachel on Sep 26, 2014 (updated Mar 10, 2021)

59 comments Leave a comment »

Leave a Reply

59 comments on “Pumpkin Gingersnap Ice Cream”

  1. Christine @ A Sprinkle of This and That — Reply

    I love how this ice cream has the gingersnap crumble! Perfect for fall!

    • Rachel —

      Thanks Christine!

    • Rachel —

      I hope you do! :)

  3. Lauren Kelly Nutrition — Reply

    I love every single thing about this!

    • Rachel —

      Thanks Lauren! :)

  4. Anna @ Crunchy Creamy Sweet — Reply

    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!

    • Rachel —

      Thanks Anna! :)

  5. Lauren at Keep It Sweet — Reply

    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:-)

    • Rachel —

      Ice cream is totally a year round thing ;)

  6. Michele @ Two Raspberries — Reply

    i so need to get me an ice cream maker! this looks so yummy! perfect flavor combo!

    • Rachel —

      You definitely do! Thanks Michele :)

  7. taylor+@+greens+&+chocolate — Reply

    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!

    • Rachel —

      Thanks Taylor!

  8. Marjory @ Dinner-Mom — Reply

    Swoon! Ginger snaps are perfect for fall ice cream treats. Such a nice touch!

    • Rachel —

      Thanks Marjory!

  9. Kari@Loaves n Dishes — Reply

    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!

    • Rachel —

      It was meant to be! :)

  10. Erin+|+The+Law+Student's+Wife — Reply

    I don’t care what temp it is. I love pumpkin + gingersnaps, and this looks creamy dreamy wonderful!

    • Rachel —

      Thanks Erin!

  11. Mercy — Reply

    waaaal i like it

  12. Kelli @ The Corner Kitchen — Reply

    This gives cookies & cream a whole new meaning! Love this pumpkin-gingersnap combo!

    • Rachel —

      Thanks Kelli!

  13. tracy — Reply

    Looking forward to the warm weekend…. ice cream for everyone!

    • Rachel —

      Absolutely!! :)

  14. Stacey @ Bake.Eat.Repeat. — Reply

    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!

    • Rachel —

      Ugh Snow…. I’m not ready for that yet! ;)

  15. Danae @ Recipe Runner — Reply

    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!

    • Rachel —

      Awww thanks Danae! :) I almost always have ice cream on the brain so there’s plenty more to come!

  16. Lindsay @ The Live-In Kitchen — Reply

    I’m definitely excited about this little heat wave! I’m completely dreading winter. This ice cream looks like the perfect transition though.

    • Rachel —

      Thanks so much Lindsay!

  17. Julie @ Table for Two — Reply

    Omg! I LOVE the flavor of this! This is seriously FALL perfection in an ice cream bowl!!

    • Rachel —

      Thanks Julie :)

  18. Sydney Sun — Reply

    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!

    • Rachel —

      Enjoy!

  19. Ilona @ Ilona's Passion — Reply

    Yum! Delicious gingersnap ice cream!

    • Rachel —

      Thanks Ilona!

  20. ATasteOfMadness — Reply

    I’m glad you chose cool and sweet. I am practically drooling over this ice cream!

    • Rachel —

      Thanks so much :)

  21. Liz @ Floating Kitchen — Reply

    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).

    • Rachel —

      It’s a love/hate weather region for sure! And thank you!

  22. Kristen — Reply

    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.

    • Rachel —

      You should vacation north sometime during the season change. You’d love it!

  23. Wendy — Reply

    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!)

    • Rachel —

      Mine is closer to 1 1/2 quarts, so you can absolutely double it without issue. Enjoy! :)

  24. Wendy — Reply

    Oops – I meant “for supper…”

  25. Jess @ Sweet Menu — Reply

    Oooh I love ginger snaps, what an awesome ice cream flavour idea! Love the big chunks of cookie through it – yum!

    • Rachel —

      Thanks Jess!

  26. Erin @ Table for 7 — Reply

    It’s going to be cooler here this week (midwest), so, this is perfect :)
    Beautiful ice cream!

    • Rachel —

      Thanks Erin! Enjoy! :)

  27. Trang — Reply

    What a great ice cream flavor! So perfect for Fall!

    • Rachel —

      Thanks so much!

  28. Erin @ The Spiffy Cookie — Reply

    Oh my gosh I must try this, sounds incredible!

    • Rachel —

      Thanks Erin!

  29. Caroline — Reply

    Oh wow…I love that you’ve added those gingersnaps! This looks incredible! Pinned!

    • Rachel —

      Thanks Caroline!

  30. Eden Passante — Reply

    I don’t care what time of year it is–pumpkin is always amazing! This sounds so good!!

    • Rachel —

      Thanks Eden!

Leave a comment »

Pumpkin Gingersnap Ice Cream (2024)

References

Top Articles
Sweet Potato Casserole with Marshmallows Recipe - Dessert for Two
Quick Korean Beef Recipe
L.A. Photo Curator: Global Photography Awards - 'Where Photography & Philanthropy Meet'
The Joy of Creation (& Sharing Your Joy)
Latest Posts
Peanut Brittle (Easiest Microwave Recipe!) - Cooking Classy
42 Home Recipes Of Famous Foods
Article information

Author: Lidia Grady

Last Updated:

Views: 5613

Rating: 4.4 / 5 (65 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Lidia Grady

Birthday: 1992-01-22

Address: Suite 493 356 Dale Fall, New Wanda, RI 52485

Phone: +29914464387516

Job: Customer Engineer

Hobby: Cryptography, Writing, Dowsing, Stand-up comedy, Calligraphy, Web surfing, Ghost hunting

Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.