Pumpkin Gingersnap Ice Cream

  • Servings: quarts
  • Serving Size: 2 1/2
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 2 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 cup solid-pack pumpkin
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 cups crushed gingersnap cookies

Instructions

  • BEAT heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
  • COMBINE pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
  • POUR into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
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