Pumpkin Chip Gingersnap Cookie Ice Cream

This rich, spiced pumpkin ice cream is swirled with gingersnap cookies and chocolate chunks for a delicious frozen treat! The cinnamon, nutmeg, cloves, and allspice really compliment the pumpkin flavor. It tastes like the holidays! 

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.

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5 from 2 votes

Pumpkin Chip Gingersnap Cookie Ice Cream

This rich, spiced pumpkin ice cream is swirled with gingersnap cookies and chocolate chunks for a delicious frozen treat! The cinnamon, nutmeg, cloves, and allspice really compliment the pumpkin flavor. It tastes like the holidays! 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 335kcal

Ingredients

  • 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

Instructions

  • Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set aside.
  • 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.
  • Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it.
  • Add the remaining milk mixture, then add the pumpkin puree, cinnamon, nutmeg, cloves, and allspice. Whisk until smooth.
  • Pour the mixture into a plastic bag and immerse in ice water, until thoroughly chilled.
  • 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!!!!

Notes

 Yields 6 cups of ice cream

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 103mg | Fiber: 1g | Sugar: 27g