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
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
Nutrition
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 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/
My husband loves pumpkin ice cream, I will be making this one!
Pumpkin is amazing stuff. Hope you enjoy it!
This looks amazing. Putting it on my “to make” list.
OMG! It can’t get better than this -that’s for sure! This ice cream is dangerous. 🙂
I love pumpkin all year around! What a great ice cream!
This has to be the greatest ice cream flavor of all time! I love pumpkin any time of year as well 🙂
Another fan of pumpkins all year round! But I’d never have thought to add them to ice-cream 🙂
Holy cow that is unbelievable! BRAVO! Seriously – that is some kind of ice-cream!
Love pumpkin and like you, I east it all year long! And who can resist home made ice cream with choc chips?
Is there anything better than homemade ice cream? Not really. 🙂
Great recipe!
Wooooah that looks insanely good! I need to invest in an ice cream maker. And I’m an advocate of pumpkin all year long as well. 🙂
I LOVE ice cream.. but never before have I heard of a Pumpkin Chip Gingersnap Cookie Ice Cream dessert. This is so unique and delectable.. that I will be trying this out as fast as I can lol. Love this
This looks fantastic. We’re still getting used to our ice cream maker and need to give it another go.
Ohhhhhhh I grin like a lunatic when I saw that first photo 😀 😀 😀 That’s one yummy awesomeness !!!!!!
Think my family will love you forever for this recipe!
🙂 Mandy
I love pumpkin too. This does sound delicious. Who can say no to icecream.