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A scoop of pumpkin gingerbread ice cream on a wafer cone.
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No-Churn Pumpkin Gingerbread Ice Cream

Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits!
Prep Time15 minutes
Total Time15 minutes
Course: Frozen Recipes
Keyword: gingerbread, ice cream, pumpkin
Servings: 6 - 8 servings
Calories: 229kcal
Author: Marsha

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 9x5-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.

Notes

This ice cream can be frozen for up to 1 month.