Pumpkin Gingersnap Ice Cream

Submitted by cheryllynn on January 3, 2011 - 9:03pm

Summary

Yield
SourcePam Anderson, USA Weekend nov 12-14, 2010
Prep Time45 minutes
CategoryDesserts
CuisineAmerican

Description

Ingredients

  • 1 can 15-oz 100% pure pumpkin
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 qt premium vanilla ice cream
  • 16 gingersnap cookies coarsely crumbled

Instructions

Heat pumpkin, ginger, cinnamon and cloves in a medium saucepan, stirring to blend flavors, about 5 minutes.  Transfer to shallow pan; freeze to cool quickly.

Soften ice cream ( 15 to 30 seconds on High in the microwave). 

Turn into a large bowl; stir in pumpkin puree until incorporated.

Crumble 16 gingersnaps into ice cream and continue to fold until incorporated.

Freeze until ready to serve

Notes


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