Pumpkin Gingersnap Ice Cream

pumpkin gingersnap ice cream

I have a history of not letting things set. This means I’m the worst at letting my nail polish dry, but that’s because the second I finish painting my last nail something urgent comes up and I’m frantically trying to navigate through my life with wet polish! An important phone call, a scratch that needs scratching, a knock at the door, my son jamming bread up his nose, or picking up a bowl’s worth of Cheerios off the floor are all things that would happen the second I’m done painting my nails.

pumpkin gingersnap ice cream

The reason why I don’t often make ice cream is that I’m totally impatient when it comes to letting ice cream set. About 2 hours after I put this ice cream into the freezer for its big deep chill, I dipped a clean spoon in to taste. To my dismay, it wasn’t finished but it DID taste totally awesome. Why didn’t I just let it set??!

pumpkin gingersnap ice cream

OK so I let it set. Then I scooped out some ice cream, plunked in a lone gingersnap and got right down to business. Creamy pumpkin ice cream studded with gingersnaps and perfumed with hint bourbon? You know you want it! This is the ice cream recipe that made me realize that ice cream really is worth the wait. Perhaps after 32 years of living I will finally figure out patience?

And we’re off!

Warning- this post is photo heavy! There’s some techniques involved. Pay attention!

Gather your ingredients:

pumpkin gingersnap ice cream

Here comes TEAM FLAVOR! Pumpkin puree, vanilla extract, ground cinnamon & ginger.

pumpkin gingersnap ice cream

This is TEAM SLURRY. Milk & cornstarch. That’s right! Cornstarch in this ice cream. No eggs!

pumpkin gingersnap ice cream

Mix the milk, cream, sugar, salt & corn syrup in a pot. Get it boiling.

pumpkin gingersnap ice cream

Then add TEAM SLURRY to the milk. Put it back on the heat and let it thicken up.

pumpkin gingersnap ice cream

This is TEAM CREAM CHEESE. A little of the hot milk gets mixed into this team.

pumpkin gingersnap ice cream

And then finally all the milk gets mixed in. Hello TEAM ICE CREAM BASE.

pumpkin gingersnap ice cream

TEAM FLAVOR gets acquainted with TEAM BASE. Perfect fit!

pumpkin gingersnap ice cream

TEAM PUMPKIN ICE CREAM gets chilled over ice and then TEAM MIXER takes over.

pumpkin gingersnap ice cream

Oh look at that. This ice cream is taking shape.

pumpkin gingersnap ice cream

TEAM PUMPKIN ICE CREAM is all smooth & creamy and ready for the BIG CHILL.

pumpkin gingersnap ice cream

TEAM OH NO YOU DIDN’T arrives…

pumpkin gingersnap ice cream

TEAM OH NO YOU DIDN’T mixes with the chilled TEAM PUMPKIN ICE CREAM.

pumpkin gingersnap ice cream

There’s some mixing going on…After another chill in the freezer out comes a new team!

pumpkin gingersnap ice cream

TEAM PUMPKIN GINGERSNAP ICE CREAM.

pumpkin gingersnap ice cream

Proof that teamwork is AWESOME.

Pumpkin Gingersnap Ice Cream

Makes about 1 quart

(recipe adapted from Jeni’s Splendid Ice Creams At Home & Sunset Magazine)

  • 2 cups whole milk
  • 4 teaspoons cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons. light corn syrup
  • 1/4 teaspoon. kosher salt
  • 3 tablespoons cream cheese, softened
  • 1 cup pumpkin puree
  • 1 teaspoon. ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely crushed gingersnaps
  • 2 tablespoon bourbon (optional)

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Add in the pumpkin, vanilla and spices.

Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze for about 2 hours.

Remove ice cream from freezer and stir in the crushed gingersnaps and bourbon. Put ice cream back into the freezer and continue to freeze  until scoopable, 2 1/2 hours and up to 1 week.

Shutterbean Notes:

-I used 3/4 cup pumpkin puree for this but I’d recommend a full cup. Make it pumpkin-y!

-The gingersnaps will be crunchy the first day you make the ice cream and will soften through the next few days. It still tastes pretty awesome!

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58 Comments

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  • October 12, 2011

    Mmmmm! sounds delicious! definetly need to try this one :)

  • October 12, 2011

    I love this! There’s something so great about combining warm flavours like pumpkin and spice with ice cream. Delicious!

  • October 12, 2011

    Hi Tracy. Autumnal flavors in an ice cream are just perfect, love this idea!
    I know how you feel about waiting for an ice cream to set. I have done the same thing you did too many times…. sneak a spoonful before it has set :)

    • October 12, 2011

      Thank heavens I’m not the only one!!!

  • October 12, 2011

    This sounds freaking delish!

  • October 12, 2011

    what’s gonna work? TEAM WORK! (I used to sing that song in my preschool teachin’ days)
    yes! this pumpkin gingersnap bourbon thing looks amazing!

    • October 12, 2011

      WONDERPETS!!!!!!!!!!!!! We’re on our way!

  • October 12, 2011

    Sorry, I may have missed it, but at what point do you add the pumpkin puree and the spices? I don’t see it in the written recipe, but in your picture it looks as if you add it after you add the hot milk mixture to the cream cheese. Thanks!

    • October 12, 2011

      Fixed! Right after the hot milk mixture. YES! My late night eyes didn’t catch that. THANK YOU!

      • October 12, 2011

        Glad to help! Love the blog and the podcast!

  • October 12, 2011

    This is genius. Holy yumminess!!!

  • Sydney Bea
    October 12, 2011

    Love the redesign!

  • October 12, 2011

    That. looks. amazing. I may have to get an ice cream maker just to make this.

  • October 12, 2011

    holy momma that looks fantastic!!

  • Kelli
    October 12, 2011

    Mmmmm, I love gingersnaps. And ice cream. Sounds like a match made in heaven. Also, looove the new heading!

  • October 12, 2011

    YUM! Fall in a scoop!? I’m on TEAM I NEED AN ICE CREAM MAKER ASAP!

    • October 12, 2011

      You need to attend to that team ASAP!

  • barbara
    October 12, 2011

    “Team OH NO YOU DIDN’T” made me spit just a bit of water all over my computer screen.

    I’m making this TONIGHT!

  • October 12, 2011

    i’m making this. yum yum yum.

  • October 12, 2011

    all i want for my birthday is a big bottle of bourbon!

  • October 12, 2011

    Yum! I recently made a “pumpkin pie” ice cream with crushed graham crackers, but gingersnaps sound just as good {if not better}!

  • October 12, 2011

    Whoa! I want this in my life for realz.

  • October 12, 2011

    yeah, yeah!

  • October 12, 2011

    YES!! This looks so good. I just made one of Jeni’s ice creams, too, and it’s the best.

  • Shefalika
    October 12, 2011

    Hey – This looks amazing…

    What icecream maker do you use? Brand? I need to buy one but I cannot for the life of me decide which is better from the thousands of choices out there…

    Thanks!

    • October 12, 2011

      I have an attachment for my kitchen aid mixer. It’s a bowl you freeze and there’s a churner that’s included!

      • Shefalika
        October 13, 2011

        Thats what i need – a KitchenAid mixer!!! Thanks for your response though! :)

  • October 12, 2011

    I just made and posted Pumpkin Gingersnap cookies. Now I want to make your ice cream for ice cream sandwiches! Yum!

    • October 12, 2011

      how about we throw some caramel up in?? What do ya say about THAT?

  • October 12, 2011

    I’m totes on Team Bourbon.

  • October 12, 2011

    Oh, I’ve been meaning to try out that method of ice cream – using the cream cheese and cornstarch. I’ve been seeing it everywhere! But it was for her lemon flavor, which just isn’t a flavor that got me jumping on board right away. I was busy making chocolate stuff. But THIS I want to try! Thanks for sharing! And inspiring! And PUMPKIN!

    • October 13, 2011

      Oh yeah…lemon would totally turn me off too. I’m not sure why!

  • October 13, 2011

    beautiful color…

    your final photo is beautiful
    dallas
    http://dillydallas.blogspot.com

  • mariah
    October 13, 2011

    I laughed out loud when I read “Team OH NO YOu DIDN’T arrives”… because the bourbon looks like such a bad ass.
    Looks so good. I wish I had an ice cream maker.

  • October 13, 2011

    I think I just peed in my pants. In a good way?!?! You know what I mean.

  • October 13, 2011

    I love your new banner! And the ice cream looks and sounds so tasty.

  • October 13, 2011

    I don’t even like gingersnaps and this sounds good. How do you do that? :-) Is this the technique from Jeni’s Splendid Ice Creams that was in a recent issue of…some food magazine, maybe Bon Appetit? I haven’t perfected ice cream yet, I always end up with something that leaves a weird fatty residue on my spoon. This might be a good technique to try…

  • October 14, 2011

    This looks amazing! This might be wishful thinking but, is there any way to make ice cream without an actual ice cream maker?

  • October 21, 2011

    Wah! I bought Jeni’s cookbook this summer and was looking at the pumpkin ice cream recipe last night! Trippy… Love the addition of bourbon and gingersnaps!

  • November 15, 2011

    Just wanted to say that we made this ice cream a couple of weekends ago, and it is the BEST EVER. I could eat it every day forever (I think. Just a spoonful a day). Thank you, Tracy Shutterbean!! :)

    • November 15, 2011

      High five, Rebecca! I’m proud of u!

  • October 15, 2012

    I’ve been looking for a pumpkin recipe (without all the egg yolks) for awhile now and I think I’ve found it now, thanks to Pinterest! So excited to try this out, especially with the gingersnaps. These photos are making my mouth water, it looks so good!

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