I found this pumpkin gingersnap ice cream recipe on “Simply Suzanne” a couple of weeks ago and had to try it.
Only problem, we don’t have all of the ingredients that she mentions, so I had to make a couple of small changes. For the original recipe – please click over to Simply Suzanne.
For my knock-off version you will need:
- 1 can sweetened condensed milk
- 1/3 cup melted caramel (I used the caramel dip you find near apples in the produce section)
- 2 cups whipping cream
- 1/2 can pure pumpkin (not pumpkin pie filling)
- 2 tsp vanilla
- 1 tsp ginger
- 2 tsp cinnamon – you can use less cinnamon if you’re not a cinnamon fan.
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 cups smashed gingersnap cookies
In your mixer, beat the whipping cream on high until it forms stiff peaks
In a separate bowl, mix together the condensed milk, caramel, pumpkin, vanilla and all of the spices.
Gently fold the pumpkin mixture into the whipped cream until it is well combined.
Fold in your gingersnap bits until evenly distributed.
Pour into a loaf pan and freeze.
Simply Suzanne tops hers with more gingersnaps, but I preferred melting a bit of caramel and drizzling it over top.
I have an ice cream maker and was worried that a no-churn version would be a solid block of ice – but it isn’t. All of the whipping cream keeps it light and smooth – I was very impressed.
Not sure how I can still justify the money we spent on an ice cream machine anymore – but we’ll hope Hubby doesn’t see this post and lives in ignorance that there are other ways to make ice cream.
I’m thinking this would be spectacular on top of a freshly baked gingersnap cookie – one that is fresh from the oven so the ice cream slowly melts over top. Oh! Do they make gingersnap ice cream cones? Maybe I can invent them and set the world on fire (with Simply Suzanne‘s help)!
Have a great one!