Photo: Ian Dooley
Pumpkin Gingersnap Ice Cream
7 ingredients
15 min
2 quarts
openrecipes
"Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps."
Estimated Nutrition (whole recipe, rough)
220
Calories
8g
Protein
13g
Fat
15g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 cup solid-pack pumpkin
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 1 1/2 cups crushed gingersnap cookies
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes