Pumpkin Gingersnap Ice Cream Recipe — Spiced Autumn Dessert

I’ve mentioned this before, but the food blogging community has introduced me to some truly wonderful people. A few months ago I had the pleasure of meeting Pam and Maggie from The Three Many Cooks during their book tour, and more recently I saw Sharon at BlogHer Food. They feel like family—talented, warm, and inspiring.

Pam, the creative force behind the trio, is an accomplished cookbook author. Her new book, Perfect One-Dish Dinners, is both beautiful and practical. Everything looks tempting, but since I have a sweet tooth, I tried one of her dessert recipes to share: Pumpkin Gingersnap Ice Cream. It’s unbelievably simple and delicious—perfect for autumn gatherings, Thanksgiving or whenever you’re craving pumpkin spice.

After you read the recipe, check out the lovely video the White on Rice Couple made for Three Many Cooks. It captures their spirit beautifully. Congratulations to Pam, Maggie and the whole team on the new book—you should consider getting a copy for yourself or as a gift.

I couldn’t wait for it to freeze completely—had to taste it right away, and it was heavenly.

Pumpkin Gingersnap Ice Cream

This Pumpkin Gingersnap Ice Cream is packed with pumpkin spice flavor and is incredibly easy to make. Serve it for Thanksgiving, a Halloween party, or whenever you need to satisfy pumpkin cravings.

Course: Dessert

Cuisine: American

Prep Time 15

Freezing Time 15

Total Time 30

Servings: 8

Calories: 246kcal

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Ingredients

15 ounces pumpkin (I used a 15 oz can)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 quart premium vanilla ice cream

Instructions

Heat the pumpkin with the ginger, cinnamon and cloves in a medium saucepan over medium heat, stirring, until the spices are fragrant, about 5 minutes.
Transfer the spiced pumpkin to a shallow bowl and place it in the freezer to cool quickly.
Meanwhile, soften the ice cream in the microwave for 15–30 seconds on high. Stir the softened ice cream in a large bowl, then fold in the cooled pumpkin puree until almost fully combined.
Crumble about 16 crisp gingersnaps into the ice cream and fold gently until distributed.
Freeze to firm up for 10–15 minutes before serving. You can store leftovers in the freezer, but to keep the gingersnaps crisp, serve within a few hours.

Nutrition

Keywords: fall dessert recipes, gingersnap ice cream recipe, pumpkin ice cream recipe, pumpkin spice ice cream

Pg 199, Perfect One Dish Dinners by Pam Anderson

Perfect One-Dish Dinners from Three Many Cooks on Vimeo.

If you want to see how other friends prepared Pam’s recipes, here are some who joined in:

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