Go Back
–+ servings
Close up image of homemade pumpkin ice cream in ice cream cones

Pumpkin ice cream

petro
Fancy something different? This pumpkin ice cream is going to tick all your boxes! A scrumptious dessert that's quick to whip together!
Print Recipe Pin Recipe
Prep Time 20 minutes
Freezer time 1 day
Total Time 1 day 20 minutes
Course Dessert, ice cream
Cuisine American
Servings 20 scoops
Calories 239 kcal

Equipment

Ingredients
  

Instructions
 

  • 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.
    Pumpkin ice cream in three ice cream cones

Nutrition

Serving: 1scoopCalories: 239kcalCarbohydrates: 15gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 48mgPotassium: 162mgFiber: 1gSugar: 12gVitamin A: 4274IUVitamin C: 2mgCalcium: 97mgIron: 1mg
Keyword gingersnap ice cream, homemade pumpkin ice cream, pumpkin ice cream
Tried this recipe?Let us know how it was!