Easy Pumpkin Gingersnap Ice Cream Recipes

PUMPKIN GINGERSNAP ICE CREAM

Pumpkin Gingersnap Ice Cream image

Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 6h15m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 cup solid-pack pumpkin
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 ½ cups crushed gingersnap cookies

Steps:

Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 36.8 g, Cholesterol 99 mg, Fat 31.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 18.2 g, Sodium 249.8 mg, Sugar 25 g

PUMPKIN GINGERSNAP ICE CREAM PIE

Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

EASY PUMPKIN GINGERSNAP ICE CREAM

Easy Pumpkin Gingersnap Ice Cream image

It's like having pumpkin pie and ice cream in one -- irresistible!

Provided by Kelly Yu

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

1 (15 ounce) can pumpkin puree
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 quart vanilla ice cream
16 gingersnap cookies, crumbled

Steps:

Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 29.4 g, Cholesterol 29 mg, Fat 9.6 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 228.8 mg, Sugar 20.3 g

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