Pumpkin Chip Gingersnap Cookie Ice Cream

I know it may initially seem like a strange time to post a pumpkin recipe, but I am a proud proponent of year long pumpkin consumption.

Seriously, why does Thanksgiving get to hog pumpkin all to itself?

Pumpkin is just way too insanely delicious to confine to November, so I stock up on cans of the stuff in the fall and ration it out to myself throughout the year.

This pumpkin ice cream is one of the best ice creams I have ever had, and it’s modeled after the legendary Jeni Britton Bauer’s ice cream.

It has pumpkin puree in it, gingersnap cookies, cinnamon and other spices, and bittersweet chocolate for an awesome crunch.

This starts out like most ice creams, by simmering cream and milk together.

Whisk this mixture with a couple tablespoons of softened cream cheese (this will make the ice cream nice and scoopable later on).

Add pumpkin puree, cinnamon, nutmeg, cloves, and allspice.  Whisk until smooth.

Chill this mixture, then spin in an ice cream machine with the gingersnap cookies and chocolate chunks.

Pumpkin Chip Gingersnap Cookie Ice Cream

1 review


  • 2 cups milk
  • 4 tsp cornstarch
  • 1.25 cups heavy whipping cream
  • 1 cup sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp fine sea salt
  • 3 tbsp cream cheese, softened
  • 1.5 cups pumpkin puree (I used canned)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/3 cup chopped bittersweet chocolate
  • 1 cup crushed gingersnap cookies (I used storebought)


  1. Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set aside.
  2. In a 4-quart saucepan, bring the rest of the milk, the heavy cream, sugar, corn syrup, and sea salt to a boil over medium high heat. Whisk the bottom occasionally to make sure it doesn’t burn. Once the mixture reaches a boil, cook for 4 minutes. Stir in the cornstarch slurry, bring to a boil again, then cook for 2 more minutes, until thickened.
  3. Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it.
  4. Add the remaining milk mixture, then add the pumpkin puree, cinnamon, nutmeg, cloves, and allspice. Whisk until smooth.
  5. Pour the mixture into a plastic bag and immerse in ice water, until thoroughly chilled.
  6. Pour the chilled ice cream mixture into your prepared ice cream maker, and dump in the chopped bittersweet chocolate and the gingersnaps. Spin for about 15 minutes, then scoop into a container and freeze for another hour or so. Enjoy!!!!


Nutrition Information Serves 6 cups     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 671kcal Calories from fat 435
% Daily Value
Total Fat 48g74%
Saturated Fat 28g140%
Transfat 0g
Cholesterol 166mg55%
Sodium 207mg9%
Carbohydrate 60g20%
Dietary Fiber 3g12%
Sugars 54g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Did you make this recipe?

I'd love to know how it went!

Leave a comment or share a photo on social media tagging me @fifteenspatulas.

All images and text ©.