Ginger Snap Pumpkin Ice Cream

Okay, folks, gather ’round because I’ve got a fun and absolutely delicious concoction to share with you! Meet the Ginger Snap Pumpkin Ice Cream, the fabulous frozen treat none of us knew we desperately needed. It’s a whirlwind of rich pumpkin goodness, warm fall spices, and the zingy snap of ginger cookies. Honestly, it feels like autumn found a way to be eaten with a spoon. This is the kind of joy served in a bowl that you absolutely need in your life, like, yesterday. It’s creamy, it’s spicy, it’s everything you didn’t know you were craving. Let’s dive in!

Every time I whip up a batch of this magic ice cream, my husband acts like a kid who just discovered the candy aisle. I remember the first time I made it — there we were, both of us huddled in the kitchen, stealing spoonfuls straight from the ice cream maker like misbehaved children before dinner was barely done. It was an instant hit and cemented itself as one of those recipes that makes a regular appearance at our table. Now, it’s become a surefire way to get the whole family gathering around, especially when there’s an excuse for dessert in the picture. Pumpkin ice cream at our house? Game. Changer.

Why You’ll Love This Ginger Snap Pumpkin Ice Cream

Okay, let me break it down for you with some real talk:

– It’s lazy-girl fancy. Like, sure, you made ice cream, but it feels like you did something really impressive.
– No need to chase pumpkins all over town—it’s all in a can, baby!
– It’ll make you question all your life choices of not eating this earlier.
– It makes your kitchen smell like a fall paradise, and who doesn’t want that?

How to Make It

Alright, so, get ready for your kitchen to be a wonderful mess. We’re going heavy on the mixing here. Start by grabbing the pumpkin puree and the sugar — that duo is the heart and soul of this mix. You’re just gonna want to stir these with so much love that it’s as if you’re cradling a baby (okay, maybe not that gentle!). Add in your cream and milk, and I’m telling you, the splashes are part of the deal. Mix ’til you think it won’t mix anymore and let all those spices remind you why you love fall. When you throw it all in the ice cream maker, trust the process. Hear the churn? That’s the sound of something beautiful.

Ingredient Notes

– Pumpkin Puree: It’s the main gig here. Also makes those canned goods shelves look like a treasure chest.
– Ginger Snap Cookies: Adds that crunch you’ll be obsessed with. Don’t even think about skipping these.
– Cream and Milk: The duo making this bad boy creamy. Experimented with low-fat milk once—let’s just say, lesson learned.

Recipe Steps:

1. Combine pumpkin puree and sugar in a bowl.
2. Stir in milk and cream, mixing until smooth.
3. Add spices and give it another good mix.
4. Pour mixture into ice cream maker; churn as per machine instructions.
5. Mix in broken ginger snaps towards the end of churning.
6. Freeze until firm or enjoy slightly soft because we’re impatient.

What to Serve It With

Tips & Mistakes

– Don’t skimp on the ginger snaps; they’re the twist that makes everybody fall in love.
– This one time, I forgot the sugar. That was… interesting. Let’s not repeat that.

Storage Tips

Alright, maybe you’ll actually have leftovers — highly unlikely but just in case. Store it in an airtight container in the freezer, and remember, you might find yourself sneaking a scoop in the morning. Seriously.

Variations and Substitutions

Alrighty, feeling adventurous? Here’s what I’ve tried:
– Honey instead of sugar—yep, just as sweet but with a little herbal oomph.
– If ginger snaps go MIA, some graham crackers and extra ginger powder work in a pinch.
– That one time, I went wild and added a splash of bourbon — insert happy dance here.

Frequently Asked Questions

Ginger Snap Pumpkin Ice Cream

This rich and creamy ginger snap pumpkin ice cream is a perfect autumn treat combining spicy ginger snaps with smooth pumpkin flavor.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups pumpkin puree
• ▢ 1.5 cups heavy cream
• ▢ 1 cup whole milk
• ▢ 0.75 cup granulated sugar
• ▢ 4 large egg yolks room temperature
• ▢ 1 tsp ground ginger
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.25 tsp ground cloves
• ▢ 1 cup ginger snap cookies crushed

Instructions

Preparation Steps

• In a medium saucepan, combine pumpkin puree, milk, and heavy cream. Heat over medium heat until hot but not boiling.
• In a separate bowl, whisk together egg yolks and sugar until pale and thick.
• Slowly pour the hot pumpkin mixture into the egg yolks while whisking continuously to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
• Remove from heat and stir in ground ginger, cinnamon, and cloves. Let cool completely.
• Churn the cooled custard in an ice cream maker according to manufacturer's instructions.
• Fold in the crushed ginger snap cookies just before the ice cream finishes churning.
• Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Notes

For best flavor, allow the ice cream to soften slightly at room temperature before scooping. This recipe pairs wonderfully with a warm spiced pie.