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Pumpkin Ice Cream with Ginger Snaps

Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 5 cups
Author Deb Attinella {Cooking on the Front Burner}

Ingredients

  • 9 ounces whole milk
  • 3/4 cup dark brown sugar
  • 1 tablespoon molasses
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 15 ounces heavy cream
  • 3/4 teaspoon vanilla

Instructions

  1. In a medium bowl use a hand mixer on low to combine the milk, brown sugar and molasses until it is well combined and sugar dissolved.
  2. Stir in the pumpkin puree, cinnamon, ginger and nutmeg.
  3. Add heavy cream and vanilla last.
  4. Store in refrigerator for an hour or overnight.
  5. Follow directions in instruction booklet for your ice cream maker.

Recipe Notes

This recipes uses the Cuisinart ice cream maker (model ICE-21)