Frozen Recipes/ Halloween & Autumn/ No-Bake Recipes

No-Churn Pumpkin Gingerbread Ice Cream

No-Churn Pumpkin Gingerbread Ice Cream – Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits!

Pumpkin gingerbread ice cream in a loaf pan topped with broken ginger biscuits.

Here’s a super quick and easy autumn/Halloween recipe for you – Pumpkin Gingerbread Ice Cream (no-churn!). Deliciously creamy pumpkin ice cream that is spiced with ginger, cinnamon, and a little nutmeg, and stuffed full of crushed ginger biscuits. Perfection. 

Pumpkin gingerbread ice cream in a loaf pan being scooped up.

Overhead shot of pumpkin gingerbread ice cream in a loaf pan with a scoop.

Ingredients for No-Churn Pumpkin Gingerbread Ice Cream:

  • heavy cream
  • sweetened condensed milk
  • vanilla extract
  • canned pumpkin puree
  • ground cinnamon, ginger, and nutmeg
  • gingernut/gingersnap biscuits

No-churn ice cream is so quick and easy to whip together, and it’s absolutely delicious!

Simply whip the heavy cream to stiff peaks, set aside. Whisk together the condensed milk, pumpkin, vanilla, and spices. Fold in the whipped cream, then the crushed ginger biscuits. Pour and spread the mixture into a loaf pan, and freeze for at least 6 hours, or overnight.

This ice cream can be kept frozen for up to 1 month, but it never lasts that long in my house!

A scoop of pumpkin gingerbread ice cream on a wafer cone being held by hand.

A scoop of pumpkin gingerbread ice cream on a wafer cone.

No-Churn Pumpkin Gingerbread Ice Cream - Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits! #pumpkin #gingerbread #icecream #recipe

More NO-CHURN ice cream recipes to try!

Enjoy! 🙂

A scoop of pumpkin gingerbread ice cream on a wafer cone.
5 from 1 vote
No-Churn Pumpkin Gingerbread Ice Cream
Prep Time: 15 mins
Total Time: 15 mins
Yields: 6 - 8 servings
Calories: 522 kcal
Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits!
Print
Ingredients
  • 2 cups heavy cream 480ml
  • 1 can sweetened condensed milk 14oz/397g
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin puree 170g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 12 Gingernut biscuits/Gingersnaps coarsely crushed
Instructions
  1. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
  2. In a separate bowl, whisk together the condensed milk, vanilla, pumpkin puree, and spices. Gently fold in the whipped cream, then the crushed biscuits.

  3. Pour the mixture into a 9x5-inch loaf pan, sprinkle with extra crushed ginger biscuits if desired, then cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

Notes

This ice cream can be frozen for up to 1 month.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Karly
    25th October 2017 at 3:42 am

    This is everything. I mean, the more ways I can consume pumpkin the better this time of year, but this ice cream is somethin’ else. Definitely need to try!

    • Reply
      Marsha
      25th October 2017 at 9:06 am

      Thanks, Karly! 🙂

  • Reply
    Demeter | Beaming Baker
    25th October 2017 at 9:21 pm

    Marsha, this pumpkin ice cream is definitely dessert perfection! If I take just one more look at this, I’ll just pass out from drooling! Hehe. I love that the recipe is so simple and easy. Hope you’re having a great week so far! 🙂

    • Reply
      Marsha
      26th October 2017 at 1:22 am

      Thanks, Demeter! 🙂

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