No-Churn Pumpkin Ice Cream with Ginger Snap Cookie Crumble
This creamy, autumn-inspired ice cream requires no ice cream maker and captures the essence of fall with warming spices and a crunchy gingersnap crumble. The pumpkin adds richness while the cookie crumble provides a delightful textural contrast.
Prep Time
20 minutes + 6 hours freezing
Ingredients
For the Ice Cream Base
2 cups heavy whipping cream, cold
1 (14 oz) can sweetened condensed milk
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
2 cups ginger cookies (crumbled)
Instructions
Prepare the Gingersnap Crumble
Place gingersnap cookies in a food processor and pulse until coarsely ground. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
Pour in a bowl and set aside.
Ice Cream Base
In a large bowl, whip the cold heavy cream using an electric or stand mixer until stiff peaks form (about 2-3 minutes).
In a separate bowl, whisk together sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
Gently fold the whipped cream into the pumpkin mixture in three additions, being careful not to deflate the cream. Mix until just combined and no streaks remain.
Assembly
Pour one-third of the ice cream base into a 9x5 inch loaf pan or freezer-safe container.
Sprinkle with one-third of the gingersnap crumble.
Repeat layering twice more with remaining ice cream and crumble.
Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream.
Freeze for at least 6 hours or overnight until firm.
Serving Tips
Let ice cream sit at room temperature for 5-10 minutes before scooping.
Serve with additional crushed gingersnaps and a drizzle of caramel sauce if desired.
Store in the freezer for up to 2 weeks.
Recipe Notes
For best results, use full-fat heavy cream and whip it while cold.
Be gentle when folding in the whipped cream to maintain airiness.
Make sure your pumpkin puree is well-drained to prevent ice crystals from forming.
The gingersnap crumble can be made up to 3 days in advance and stored in an airtight container.
