Pumpkin Gingersnap no churn ice cream might be literal heaven. If you don’t have an ice cream maker – or even if you do – you need this recipe. It’s like a pumpkin pie met a cold vanilla soft serve and made sweet, sweet babies…or something.
15–20 ginger snaps
4 ounces cream cheese, softened
1 14 ounce can sweetened condensed milk
1 C pumpkin puree
½ tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
A pinch of ground cloves
1 tsp vanilla extract
1 pint heavy cream
Place ginger snaps in a large zip top back and crush into large crumbs using a rolling pin, heavy skillet, or sledgehammer if you are a boss and have one of those. Set aside.
In a large bowl whisk cream cheese until smooth. Add the condensed milk and continue to whisk until there are no lumps.
Add pumpkin puree, salt, spices, and vanilla and whisk until smooth…again. Transfer to the fridge.
Using a stand or hand held mixer (or a big whisk and the arm stamina of a thousand titans), whip the cream until soft peaks form (this means that when you pull the whisk out of the cream it should form a peak that flops over to the side – like a question mark).
Using a large spatula, fold half of the whipped cream into the pumpkin mixture until no streaks remain. Then gently fold in the remaining whipped cream and the reserved ginger snap crumbs just until everything is combined. If you’re unfamiliar with the concept of folding – cut down the middle with the edge of your spatula, then scoop and fold the mixture from the bottom, up and over, while rotating the bowl a quarter turn.
Spoon mixture evenly into a loaf pan, sprinkle with some more ginger snaps, and cover with plastic wrap – pushing the plastic directly onto the surface of the ice cream.
Freeze for at least 8 hours.
Keywords: easy ice cream, no churn ice cream, pumpkin ice cream