Easy Pumpkin Gingersnap Ice Cream | Tasty Recipes

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Easy Pumpkin Gingersnap Ice Cream

"It's like having pumpkin pie and ice cream in one -- irresistible!"

Ingredients :

• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 quart vanilla ice cream
• 16 gingersnap cookies, crumbled

Instructions :

Prep : 15M	Cook : 8M	Ready in : 50M

• Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
• Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.

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