No-Churn Pumpkin Gingerbread Ice Cream – Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with 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.
No-churn ice cream is so quick and easy to whip together, and it’s absolutely delicious!
How to make No-Churn Pumpkin Gingerbread Ice Cream
Ingredients you’ll need:
- heavy cream
- sweetened condensed milk
- vanilla extract
- canned pumpkin puree
- ground cinnamon, ginger, and nutmeg
- gingernut/gingersnap biscuits
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!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This No-Churn Pumpkin Gingerbread Ice Cream is:
- deliciously creamy
- full of warm, comforting flavours
- loaded with crunchy ginger biscuits
- the perfect autumn/fall dessert
This ice cream will keep well in the freezer for up to a month, but it won’t last that long – trust me.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!