Pumpkin Gingersnap Ice Cream

Rich and creamy pumpkin ice cream speckled with gingersnap cookies-the perfect fall treat! Ice cream is not just for summer, in fact I think most of my cravings for ice cream are in the dead of winter. Crazy I know! This ice cream is inspired by yet another seasonal Graeter’s Ice Cream flavor. If you have never tried Graeter’s ice cream you are seriously missing out! I guess until a Graeter’s ice cream store opens here in Indy, I will have to keep recreating my own. 🙂 This ice cream tastes like pumpkin pie on a cone. Mmmmm…

Pumpkin Gingersnap Ice Cream

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  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 cup unsweetened canned pumpkin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2/3 cup coarsely chopped gingersnap cookies


  1. In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in cream and milk, whisk to blend.
  2. Pour 1 cup of cream base into another bowl and add pumpkin, nutmeg and cinnamon and stir until blended. Return pumpkin mixture to the remaining cream base and blend. Cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
  3. Start ice cream maker and add the mixture. Mix until ice cream has the consistency of soft serve ice cream, about 25 to 30 minutes. In the last 2 minutes of mixing, add the gingersnaps.
  4. Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

Source: adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

16 Responses to “Pumpkin Gingersnap Ice Cream”

  1. #
    jana@cherryteacakes.com — October 7, 2010 @ 9:45 am

    sounds lovely! i’ve been thinking of making some pumpkin chiffon ice cream.

  2. #
    Evan @swEEts — October 7, 2010 @ 5:18 pm

    We are absolutely breaking out the ice cream maker for this!

  3. #
    Eva — October 8, 2010 @ 1:41 pm

    This looks absolutely delicious! I haven’t used my ice cream maker in ages, but will definitely be making use of it soon after seeing this 🙂

  4. #
    Megan — October 8, 2010 @ 3:35 pm

    This looks incredible. I think I’m going to make some pumpkin ice cream soon. I like your idea of crumbling ginger snaps in it. I’m trying to think of interesting toppings.

  5. #
    fooddreamer — October 9, 2010 @ 12:32 pm

    This is such a fantastic photo…and the ice cream looks great too!

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  8. #
    Rufus' Food and Spirits Guide — June 19, 2011 @ 10:36 am


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  12. #
    Pb — October 2, 2011 @ 1:25 pm

    I love this but isn’t there a concern abt the uncooked eggs in it? I’d make it for my family, but I worried abt serving it to my m-I-l, who’s older and not always in the best of health, or small children. is there a way I could modify this to make it more a cooked custard ice cream?

    • Christina replied: — October 3rd, 2011 @ 9:34 pm

      The Ben & Jerry’s Homemade Ice Cream & Dessert Book where I got this recipe has many recipes that use raw eggs. This is one that calls for raw eggs, however, if you are uncomfortable using raw eggs you can cook them prior to adding them to the rest of the ingredients:
      1. Position a fine-mesh sieve over a large bowl set in an ice bath.
      2. Whisk the eggs and 1/4 cup of sugar until light and fluffy, 1 to 2 minutes.
      3. Combine the milk, cream, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until steam appears, about 5-6 minutes. Stream half the mixture into the eggs, whisking constantly.
      4. Return the milk-yolk mixture to the saucepan and set over medium-low heat. Whisking constantly, cook until the mixture reaches 180 degrees and thickens slightly.
      5. Remove from heat and strain mixture into the prepared bowl. Stir often until the mixture cools to room temperature. Then continue with the rest of the recipe.
      Hope this helps! If you give it a try I would love to hear how it turns out for you! 🙂

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  14. #
    Geet — October 7, 2011 @ 2:26 pm

    This is wonderful. Thanks for the post:)

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