Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream Recipe
Photo: Annabelle Breakey
Harder cookies--like Nabisco's--keep the most crunch (softer ones will dissolve).
Serves 8 (makes 1 qt.)


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1 pt. whipping cream
1/2 cup milk
1 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely crushed gingersnaps
2 tablespoons bourbon (optional)


Total: 50 Minutes

1. Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.

2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Note: Nutritional analysis is per 1/2-cup serving.

Created date

September 2011

Nutritional Information

Calories 371
Caloriesfromfat 58 %
Protein 2.6 g
Fat 24 g
Satfat 14 g
Carbohydrate 39 g
Fiber 0.6 g
Sodium 162 mg
Cholesterol 84 mg