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.
Pumpkin Chip Gingersnap Cookie Ice Cream
- 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
- 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!!!!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Pumpkin Chip Gingersnap Cookie Ice Cream”
I was wondering what kind of ice cream maker you used! I have a very low quality one and my ice cream always comes out ‘soft serve’ consistency! Anyways thanks for sharing your recipes! I’ve tried the bacon/egg/bread cups and waffles and everyone loved them!
I use this one from Cuisinart http://amzn.to/UKS6r7 and I have it in red! Which one do you use? Do you freeze it completely after spinning it?
i dont have an ice cream maker machine… can i throw it in the freezer and mix every 30 mins? or any alternatives?
Hi Nikki! Hm, while I haven’t tried it, I don’t think it would work. One time my ice cream machine was broken and I had already made the mixture, so I tried to freeze it anyway and it was awful. The problem is the formation of ice crystals. The fast freezing and spinning of the ice cream machine prevents the formation of gigantic ice crystals that make the texture bad. What I do suggest though is you try semifreddo, it’s like ice cream but creamier and smoother, and no ice cream machine needed! It’s what I always made before I had a machine. Here I make a peanut butter one but you can do any flavor you want! https://www.fifteenspatulas.com/2010/11/23/peanut-butter-caramel-semifreddo-the-best-and-easiest-dessert-ever/