Pumpkin Gingersnap Ice Cream Recipe: Cozy Fall Dessert

I often mention how warm and welcoming the food blogging community is, and meeting friends from it has been a highlight for me. A few months ago I met Pam and Maggie of Three Many Cooks during their book tour, and more recently I saw Sharon at BlogHer Food. They’re such a talented, generous group and it’s always a pleasure to connect with them.

Pam, the creative force behind Three Many Cooks, recently released a beautiful cookbook called Perfect One-Dish Dinners. While the book is full of tempting savory dishes, I couldn’t resist trying one of her desserts — Pumpkin Gingersnap Ice Cream. It’s simple to make and packed with pumpkin spice flavor, perfect for Thanksgiving, a Halloween gathering, or whenever you’re craving pumpkin.

After you read the recipe below, take a moment to enjoy the video that the White on Rice Couple created for Three Many Cooks. It captures their style and warmth beautifully. Congratulations to Pam and the team on their lovely book — it makes a thoughtful gift and a great addition to any kitchen.

I tasted it before it fully set — totally worth the impatience!

Below is the recipe adapted from Pam’s book. It’s straightforward and fast — a delightful way to enjoy pumpkin with a gingersnap crunch.

Pumpkin Gingersnap Ice Cream

This Pumpkin Gingersnap Ice Cream is rich with pumpkin spice flavor and easy to prepare. It’s ideal for fall celebrations or any time you want a festive, seasonal treat.

Course: Dessert

Cuisine: American

Prep Time 15 minutes mins

Freezing Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Calories: 246kcal

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Ingredients

• 15 ounces pumpkin (I used a 15 oz can)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 quart premium vanilla ice cream

Instructions

• In a medium saucepan, combine the pumpkin, ground ginger, cinnamon and cloves. Warm over medium heat, stirring occasionally, for about 5 minutes to blend the spices and remove any raw flavor.
• Transfer the spiced pumpkin to a shallow bowl and place it in the freezer to cool quickly.
• While the pumpkin cools, soften the vanilla ice cream in the microwave for 15–30 seconds on high. Spoon the softened ice cream into a large bowl and stir in the cooled pumpkin puree until almost fully incorporated.
• Crumble about 16 crisp gingersnap cookies into the ice cream and fold gently until distributed through the mixture.
• Return the ice cream to the freezer for 10–15 minutes to firm slightly before serving. You can store leftovers in the freezer, but the gingersnaps will stay crispest if served within a few hours.

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 95mg | Potassium: 235mg | Fiber: 1g | Sugar: 25g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

Keywords: fall dessert recipes, gingersnap ice cream recipe, pumpkin ice cream recipe, pumpkin spice ice cream

Perfect One-Dish Dinners from Three Many Cooks on Vimeo.

Several friends tried recipes from Pam’s book as well. Here are a few of the contributors who shared their versions and photos:

DadCooksDinner.com
RecipeGirl.com
ArtofGlutenFreeBaking.com
KitchenGadgetGirl.com
MyBakingAddiction.com
Wenderly.com
BluebonnetsandBrownies.com
TheSensitivePantry.com
WhatsCookingBlog.com
TwoPeasandTheirPod.com
WhatsGabyCooking.com
Bellalimento.com
SmithBites.com
MyFavoriteEverything.com
FoodForMyFamily.com
SavoringTheThyme.com
Ivoryhut.com
She Wears Many Hats
DineAndDish.net
GlutenFreeGirl.blogspot.com
Picky-Palate.com
Whatwereeating.com
Tickledred.wordpress.com

Thanks to everyone who shared their takes on Pam’s recipes and to Pam for inspiring this delicious, easy dessert. Enjoy the Pumpkin Gingersnap Ice Cream!