Whether you’re in one of the ice cream capitols of the world (Hello Australia, Denmark, New Zealand, USA and Belgium!) or if you simply fancy something different, this pumpkin ice cream is going to tick all your boxes!
Pumpkin ice cream
Ice cream: The family name of a frozen mixture containing milk or cream, and sometimes both! Used as part of ices mousses, iced souffles and parfaits. This thick and rich pumpkin ice cream is a world away from the lighter textures ice types of Kulfi, Gelato, Akutaq, and Booza. This condensed milk and whipping cream combo will melt in your mouth, as well as in your heart.
A simply scrumptious ice cream recipe that’s quick to whip together and ready to spoon within 24 hours. This easy-to-follow recipe will save you time, effort, and washing up! The simple instructions invite you to make your very own no churn pumpkin gingersnap ice cream, which waves bye-bye to familiar favorites of chocolate, strawberry, and vanilla ice cream in favor of an autumnal combination of pumpkin and ginger.
Other desserts you will love:
- No churn peach ice cream
- Cookies and cream ice cream
- Air fryer pumpkin donuts
- No bake pineapple banana split
- Easy blackberry dump cake
Hints of ginger in this mouthwatering pumpkin ice cream bring out rich, woody, lemony, and earthy flavors with a kick of heat, making it a perfect after-dinner edition to your dinner party menu this fall. When combined with pumpkin, also possessing a zesty, earthy flavor, it is balanced by the use of heavy dairy whipping cream and gives your ice cream structure due to its fibrous nature. A perfect pairing with rosemary and sage, this recipe twists the classic savory options for something sweet, sugary, and sublimely delicious.
Do you use canned pumpkin or fresh pumpkin?
In this recipes you can use either fresh or canned pumpkin, which can help when you have an out of season craving!
How much sugar in this ice cream?
In this recipe we use sweetened condensed milk and ginger snap biscuits which bring a texture and flavor to the dairy ice cream. And in this case, we use it as the sugar edition to the recipes due to the already present sugar content.
What goes well with pumpkin ice cream?
This Pumpkin Ginger Snap ice cream also goes well with Oreo cookies, chocolate, pumpkin pie, graham crackers or a dollop of whipped cream.
Pumpkin and Ginger Snap Ice Cream ingredients
This recipe serves up to 10 double scoops of ice cream and is made for a small crowd! While the prep time is minimal at 20 minutes, do make the ice cream ahead of consumption. This will allow it to be set thoroughly and formulate as ice cream. No one wants sloppy-joe-like ice cream!
Whipped cream is the simplest starting point for ice cream making. It’s whipped with no sweetening or flavoring other than the pumpkin puree, the condensed milk and the gingersnap cookie addition. This mixture works really well with fresh fruit, making it the perfect method to bring together ginger and pumpkin.
You can make no churn homemade pumpkin ice cream with a wide range of cream types, from single to double, soured, whipped, and crème fresh. However this pumpkin ice cream recipe calls for whipping cream and for the best results we advise sticking to the recipe.
The ginger in the cookies, often found in ices and sorbets, gives a very fresh taste adding both bite and texture in a range of ice creams, ice crushes, and sweet desserts.
How to make pumpkin ice cream
- Place the heavy whipping cream in a stand mixer with the whisk attachment and blend. This can also be done with a hand blender with the whisk attachment but will take much longer. A stand mixer is preferred as you blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping, then it’s ready.
- Fold in the sweetened condensed milk, which will give that caramelizing element we all know and love from ice cream.
- Then Fold in the pumpkin puree for that fall-like flavor. Your homemade ice cream is halfway there!
- Finally, for the ginger snap in your ice cream, crumble the ginger snap cookies. Pour one layer of the ice cream mixer into a 9×9 inches pan. Add in ginger snap cookies. Add another layer of ice cream, and then add ginger snap cookies. And with a snap-snap, you’re ready to freeze!
- Freeze in the pan overnight (be sure to cover the pan where possible) and keep upright for an even freeze. Serve in an ice cream cone or waffle cones, or alternatively top a dessert or a seasonal pie.
How to store this ice cream
Homemade ice cream does not contain the typical additives that preserve shop-bought ice cream, so they cannot be kept for the same length of time.
Store your ice cream in an air tight container, in a temperature-controlled freezer for no longer than a month. I’m sure your ice cream won’t last long enough as it will taste too good to store! But be sure to mark your ice cream container with its creation date to help keep your food safe and you well.
Serve your ice cream immediately upon removing it from the freezer.
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Pumpkin ice cream
- 1 x 32 oz heavy whipping cream
- 1 x 15 oz pumpkin puree
- 1 x 14 oz can sweetened condensed milk
- 8 ginger snap cookies crumbled in chunks
- Place heavy whipping cream in a stand mixer with the whisk attachment. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready. Fold in the sweetened condensed milk.
- Fold in the pumpkin puree.
- Crumble the ginger snap cookies.
- Pour one layer of the ice cream mixer into a 9x9 pan. Add in ginger snap cookies.
- Add another layer of ice cream and then add ginger snap cookies.
- Freeze in the pan overnight. Serve in ice cream cone or waffle cones.
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