Pumpkin Gingersnap Ice Cream

Photo: Annabelle Breakey

Harder cookies--like Nabisco's--keep the most crunch (softer ones will dissolve).

Yield: Serves 8 (makes 1 qt.)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 58%
  • Protein: 2.6g
  • Fat: 24g
  • Saturated fat: 14g
  • Carbohydrate: 39g
  • Fiber: 0.6g
  • Sodium: 162mg
  • Cholesterol: 84mg


  • 1 pt. whipping cream
  • 1/2 cup milk
  • 1 cup packed light brown sugar
  • 1 cup Homemade Pumpkin Puree
  • 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)


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