Ingredients
The following ingredients have 4 Servings
- 15 ounces pumpkin ((I used a 15 oz can))
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 quart premium vanilla ice cream
Instruction
- Heat pumpkin, ginger, cinnamon and cloves in a medium saucepan over medium heat, stirring to blend flavors, about 5 minutes.
- Transfer to a shallow bowl and place in freezer to cool quickly.
- Meanwhile, soften ice cream in microwave 15-30 seconds on high power. Turn into large bowl and stir in cooled pumpkin puree until nearly incorporated.
- Crumble 16 crisp gingersnaps into ice cream and continue to fold until incorporated.
- Freeze to stiffen slightly, 10-15 minutes, until ready to serve. You can freeze any leftover ice cream, but if you want the cookies to be crisp, serve within a few hours.
