Hold on to your seat.
This recipe for Homemade Pumpkin Gingersnap Ice Cream by my recipes is da’ bomb! I’m not sure if Haggen Daz has pumpkin ice cream, but if they did, this would probably be real close to their recipe.
Yummalicious in a cup baby!
Ingredients
1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Homemade Pumpkin Puree {Farmer’s Market Brand* is awesome too}
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps {my recipe}
Directions
Whisk together all the ingredients {except the gingersnaps} in a large bowl. Place a sieve over another large bowl and using a wisk, press the mixture through the sieve. If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.
Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.
~Mavis
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You Can Call Me Jane says
Oh my word- this looks amazing!
Beth says
Yummy! I think we will have to try this! I will then blame you for my pants getting too tight….
kimberly says
Oh my goodness there really is a “Great Pumpkin” after all!
HJ says
ahhh…I’d LOVE to make this! The only problem is that my icecream maker broke… 🙁 Do you think I can freeze this in just some sort of bowl/container and stir it every so often? Would it turn out okay? Thanks!
Melissa Stanfill says
Mavis,
Thank you so much for this amazing recipe!! I’ve never had pumpkin ice cream before, but it delicious! I ended up leaving out the crumbled ginger snap cookies from the ice cream.
Instead, when I made the cookies I left them a little soft and then made ice cream cookie sandwiches with them and this ice cream…..perfection!! A HUGE hit!
Thank you again!