Pumpkin Gingersnap Ice Cream

Ingredients: 2 cup heavy whipping cream 1 tablespoon vanilla extract 1 1/2 teaspoon ground cinnamon 1 1/2 teaspoon ground ginger 1 cup solid-pack pumpkin 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 1/2 cup crushed gingersnap cookies
Rated

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2 cup heavy whipping cream

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1 tablespoon vanilla extract

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1 1/2 teaspoon ground cinnamon

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1 1/2 teaspoon ground ginger

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1 cup solid-pack pumpkin

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1 1/2 cup crushed gingersnap cookies

NUTRITION INFORMATION

Serving Size 1/20 of recipe, 1/2 c
Calories Per Serving 190
Total Fat 11g
Calories From Fat 100g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 40mg
Sodium 80mg
Carbohydrates 20g
Dietary Fiber 1g
Sugar 14g
Protein 3g
Percent Daily Value*: Vitamin A 40%, Calcium 8%, Vitamin C 0%, Iron 4%.

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BEAT heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

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COMBINE pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.

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POUR into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

NUTRITION INFORMATION

Serving Size 1/20 of recipe, 1/2 c
Calories Per Serving 190
Total Fat 11g
Calories From Fat 100g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 40mg
Sodium 80mg
Carbohydrates 20g
Dietary Fiber 1g
Sugar 14g
Protein 3g
Percent Daily Value*: Vitamin A 40%, Calcium 8%, Vitamin C 0%, Iron 4%.

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Ice Cream & Frozen Pumpkin

Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream

Ingredients

Instructions

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