Easy Pumpkin Gingersnap Ice Cream

Customize your favorite vanilla ice cream with this pumpkin gingersnap recipe that lets you have your pumpkin pie and ice cream in one bite.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 210 Calories

Ingredients

• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 quart vanilla ice cream
• 1 (15 ounce) can pumpkin puree
• 16 gingersnap cookies, crumbled

Recipe Instructions

Step 1

Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.

Step 2

Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.