Pumpkin Gingersnap Ice Cream Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Gingersnap Ice Cream Recipe). Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.

Brief

Prep 15 mins

Additional: 6hrs

Total: 6hrs15 mins

Servings: 8

Yield: 2 quarts

Pumpkin Gingersnap Ice Cream Recipe

Ingredients

2 cups heavy whipping cream

1 tablespoon vanilla extract

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground ginger

1 cup solid-pack pumpkin

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk

1 ½ cups crushed gingersnap cookies

Tips

Directions

Step 1

Beat heavy whipping cream vanilla extract cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

Step 2

Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.

Step 3

Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutritional Information

Pumpkin Gingersnap Ice Cream Recipe

Servings Per Recipe:8

Calories: 552.1

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 36.8g 12%

Dietary Fiber: 1.4g 6%

Sugars: 25g

Fat: 31.2g 48%

Saturated Fat: 18.2g 91%

Cholesterol: 99mg 33%

Vitamin A Iu: 5642.7IU 113%

Niacin Equivalents: 1.1mg 9%

Vitamin C: 1.7mg 3%

Folate: 22.8mcg 6%

Calcium: 56.9mg 6%

Iron: 1.4mg 8%

Magnesium: 12.3mg 4%

Potassium: 133.5mg 4%

Sodium: 249.8mg 10%

Calories From Fat: 280.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.