Whether you live in an ice cream-loving country or simply want something seasonal and different, this pumpkin gingersnap ice cream will satisfy your cravings.
Pumpkin ice cream
Ice cream is a frozen mixture of milk, cream, or both, and can be used in mousses, parfaits and frozen desserts. This recipe makes a rich, no-churn pumpkin ice cream that’s denser and creamier than gelato or other lighter frozen treats. Sweetened condensed milk combined with heavy whipping cream creates a silky base that melts on the tongue, while pumpkin puree and gingersnap cookies add seasonal spice and texture.
This easy recipe comes together quickly — about 20 minutes of active prep — and needs to set in the freezer overnight. No ice cream machine required: whip the cream, fold in sweetened condensed milk and pumpkin, layer with crumbled gingersnaps in a pan, and freeze. The result is a classic autumn flavor profile that makes a great dessert for dinner parties, family gatherings, or casual afternoons.
Other desserts you will love:
- No churn peach ice cream
- Cookies and cream ice cream
- Air fryer pumpkin donuts
- No bake pineapple banana split
- Easy blackberry dump cake
- Cookie dough ice cream
Ginger brings warm, citrusy and slightly peppery notes that pair beautifully with pumpkin’s earthy sweetness. The heavy whipping cream gives the ice cream structure and a creamy mouthfeel, while the gingersnap cookies add crunch and a spicy contrast. Serve with a sprig of rosemary or sage for an elegant garnish, or pair the ice cream with pumpkin pie, chocolate, or graham crackers.
Do you use canned pumpkin or fresh pumpkin?
You can use either canned or fresh pumpkin puree for this recipe. Canned pumpkin is convenient and consistent year-round; homemade puree works well when pumpkins are in season.
How much sugar is in this ice cream?
This recipe relies on sweetened condensed milk and gingersnap cookies for sweetness, so there’s no need to add extra sugar. The condensed milk provides both sweetness and a creamy, slightly caramel flavor.
What goes well with pumpkin ice cream?
Pairs well with Oreo cookies, chocolate sauces, graham crackers, pumpkin pie, or a simple dollop of whipped cream.
Pumpkin and Gingersnap Ice Cream — overview
This recipe yields about 10 double scoops (roughly 20 single scoops) and serves a small crowd. Active prep takes around 20 minutes, but plan to freeze the ice cream overnight so it sets firm. The no-churn method uses whipped heavy cream folded with sweetened condensed milk and pumpkin, then layered with crumbled gingersnap cookies for texture.
You can experiment with different creams, but for best results follow the recipe using heavy whipping cream. The ginger in the cookies adds bite and complexity that complements the pumpkin puree and creates a satisfying, seasonal dessert.
How to make pumpkin ice cream
- Place 32 oz heavy whipping cream in a stand mixer fitted with the whisk attachment. Whip on low for about 4 minutes, gradually increasing speed as it thickens. Stop when it holds soft peaks and resembles whipped topping.
- Fold in one 14 oz can of sweetened condensed milk until fully incorporated.
- Gently fold in 15 oz pumpkin puree until evenly mixed.
- Crumble 8 gingersnap cookies into chunks. Pour a layer of the pumpkin mixture into a 9×9 inch pan, sprinkle some gingersnap pieces, then add another layer of ice cream and more cookie pieces so the cookies are distributed through the ice cream.
- Cover the pan and freeze upright overnight (about 12–24 hours) until firm. Serve in cones, waffle cones, or as a topping for pies and desserts.
How to store this ice cream
Homemade ice cream lacks the stabilizers in commercial products, so it’s best eaten within a month. Store in an airtight container in a consistently cold freezer and label with the preparation date. Thaw slightly at room temperature for a few minutes before scooping for the best texture.
Serve immediately after removing from the freezer for the creamiest texture.
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Pumpkin ice cream
Equipment
- 9 x 9 inches pan
- Mixing bowl
- Stand mixer (or hand mixer with whisk)
- Spatula
Ingredients
- 1 x 32 oz heavy whipping cream
- 1 x 15 oz pumpkin puree (canned or homemade)
- 1 x 14 oz can sweetened condensed milk
- 8 gingersnap cookies, crumbled into chunks
Instructions
- Whip the heavy cream until soft peaks form, about 4 minutes, increasing speed as it thickens.
- Fold in the sweetened condensed milk until smooth.
- Fold in the pumpkin puree until evenly combined.
- Crumble the gingersnap cookies. Layer the mixture and cookie pieces in a 9×9 inch pan, repeating until finished.
- Cover and freeze overnight until firm. Serve in cones or with desserts.