Pumpkin Ice Cream Recipe
It’s Fall and pumpkin will start to be found on sale. Use this recipe for a yummy treat. I love to serve this ice cream on homemade chocolate cake! The pumpkin and chocolate together is SO yummy!
- 1 can (15 oz.) 100% pure pumpkin
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 quart premium vanilla ice cream
- 16 gingersnap cookies coarsely crumbled
Heat pumpkin, ginger, cinnamon and cloves in a medium saucepan, stirring to blend flavors, about five minutes. Transfer to shallow pan; freeze to cool quickly. Soften ice cream; turn into a large bowl; stir in pumpkin puree until nearly incorporated. Crumble 16 gingersnaps into ice cream and continue to fold until incorporated. Freeze until ready to serve.