No-Churn Pumpkin Gingerbread Ice Cream – Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits!
Here’s a super quick and easy autumn/Halloween recipe for you – Pumpkin Gingerbread Ice Cream (no-churn!).
Deliciously creamy ice cream that is loaded with pumpkin, spiced with ginger, cinnamon, and a little nutmeg, and stuffed full of crushed ginger biscuits. Perfection.
No-churn ice cream is so quick and easy to whip together, and it is absolutely delicious. With just a handful of simple, staple ingredients, you’ll have this festive treat made in no time!
Looking for more pumpkin recipes? Check out my Pumpkin Cake Roll, Fluffy Pumpkin Dip, and my Pumpkin Chocolate Chip Bread.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this ice cream. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- heavy cream
- sweetened condensed milk
- vanilla extract
- canned pumpkin puree
- ground cinnamon, ginger, and nutmeg
- gingernut/gingersnap biscuits
How to make No-Churn Pumpkin Gingerbread Ice Cream
Simply whip the heavy cream to stiff peaks, set aside. Whisk together the condensed milk, pumpkin, vanilla, and spices. Fold in the whipped cream, then the crushed ginger biscuits.
Pour and spread the mixture into a loaf pan, and freeze for at least 6 hours, or overnight.
This ice cream can be kept frozen for up to 1 month, but it never lasts that long in my house!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Pumpkin Ice Cream is:
- deliciously creamy
- full of warm, comforting flavours
- loaded with crunchy ginger biscuits
- the perfect autumn/fall dessert
How long will this ice cream last? This ice cream will keep well in the freezer for up to a month, but it won’t last that long – trust me.
Did You Make This Recipe?
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More NO-CHURN ice cream recipes to try!
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No-Churn Pumpkin Gingerbread Ice Cream
Ingredients
- 2 cups (480ml) double/heavy cream
- 1 can (14oz/397g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ cup (170g) canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 12 Gingernut biscuits/Gingersnaps, coarsely crushed
Instructions
- Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
- In a separate bowl, whisk together the condensed milk, vanilla, pumpkin puree, and spices. Gently fold in the whipped cream, then the crushed biscuits.
- Pour the mixture into a 9×5-inch loaf pan, sprinkle with extra crushed ginger biscuits if desired, then cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Marsha, this pumpkin ice cream is definitely dessert perfection! If I take just one more look at this, I’ll just pass out from drooling! Hehe. I love that the recipe is so simple and easy. Hope you’re having a great week so far! 🙂
Thanks, Demeter! 🙂
This is everything. I mean, the more ways I can consume pumpkin the better this time of year, but this ice cream is somethin’ else. Definitely need to try!
Thanks, Karly! 🙂