Best 4 Pumpkin Gingersnap Ice Cream Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Gingersnap Ice Cream, a captivating dessert that combines the comforting warmth of pumpkin with the spicy kick of gingersnaps. This culinary masterpiece offers a unique and irresistible taste experience that will tantalize your taste buds. Embark on a culinary journey with our curated collection of recipes, including a classic Pumpkin Gingersnap Ice Cream, a luscious Pumpkin Gingersnap Ice Cream with a hint of maple syrup, and a vegan-friendly Pumpkin Gingersnap Ice Cream that caters to various dietary preferences. Prepare to be enchanted by the perfect balance of sweet, spicy, and creamy in every bite.
Here are our top 4 tried and tested recipes!
PUMPKIN GINGERSNAP ICE CREAM PIE
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
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.
PUMPKIN GINGERSNAP ICE CREAM
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
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
GINGERSNAP PUMPKIN ICE CREAM PIE
Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.
Provided by HokiesMom
Categories Pie
Time 23m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For Crust:.
- Mix together the crust ingredients and press into a 9-inch pie pan.
- Bake crust at 375°F for 8 minutes.
- Cool completely.
- For filling:.
- Soften ice cream in a large bowl.
- Mix the remaining filling ingredients in with the ice cream.
- For pie:.
- Pour the pie filling ingredients into the cooled crust.
- Place in freezer until set before serving.
EASY PUMPKIN GINGERSNAP ICE CREAM
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
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
Tips:
- Fresh pumpkin puree: For the best flavor, use fresh pumpkin puree. To make your own puree, simply peel and cube a pumpkin, then steam or roast it until tender. Once the pumpkin is cooked, mash it until smooth.
- Gingersnaps: You can use store-bought or homemade gingersnaps for this recipe. If you're using homemade gingersnaps, make sure they're finely ground before adding them to the ice cream base.
- Heavy cream: Heavy cream will help to make the ice cream rich and creamy. If you don't have heavy cream on hand, you can substitute with half-and-half or milk, but the ice cream will be less creamy.
- Pumpkin pie spice: Pumpkin pie spice is a blend of spices that is commonly used in pumpkin desserts. It typically includes cinnamon, nutmeg, ginger, cloves, and allspice. You can find pumpkin pie spice at most grocery stores.
- Ice cream maker: You will need an ice cream maker to make this recipe. If you don't have an ice cream maker, you can try freezing the ice cream mixture in a covered container and stirring it every few hours until it's frozen.
Conclusion:
This pumpkin gingersnap ice cream is the perfect fall dessert. It's creamy, flavorful, and has the perfect amount of spice. The gingersnaps add a delicious crunch and the pumpkin puree gives the ice cream a rich, autumnal flavor. This ice cream is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
