I am resisting the strong urge to call this recipe 'Basic Ice Cream'. 1) Because it's rude and 2)it's kind of a misleading title...
Let me be the first to tell you: I do NOT like pumpkin spice anything. Not coffee, not candy, not crackers, not sausage (yes...Food Lion sells pumpkin spice sausage links). It is my least favorite part about fall because it invades everything. I don't really like ginger snaps either. Honestly, there's no reason I should like this ice cream, but I do and I have many friends who subscribe to the Church of Pumpkin Spice...bless their hearts. So this is for them.
I prefer the 1/3 cup of pumpkin but my taste testers prefer the 1/2 cup, so that's why there is a range. Feel free to add more or less to suit your tastes. The addition of the ginger snaps provides a crunchy texture element and the somewhat aggressive ginger flavor gets mellowed out by the pumpkin and the cream. It's really a delightful fall treat, reminiscent of creaminess and flavor pumpkin pie. I especially like how easy it is to make and how few dishes are required for clean up (always a selling point with me).
Yields 2-4 servings...depending on the size of your bowl.
- 2 cups heavy whipping cream, cold
- 1 - 14 ounce can sweetened condensed milk
- 1/3 to 1/2 cup canned pumpkin, depending on how 'pumpkin-y' you want this dessert
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoon pure vanilla extract
- 1 cup crumbled ginger snaps
- In a stand mixer, using the whisk attachment, whip cold heavy cream into stiff peaks.
- Once cream has reached stiff peak stage, add sweetened condensed milk, canned pumpkin, pumpkin pie spice, and vanilla. Fold ingredients until the mixture is well combined and uniform in color to avoid streaks of orange, which means mouthfuls of pure pumpkin...unless you're into that kind of thing. No judgement.
- Add crumbled ginger snaps and stir until evenly distributed. Spoon into desired container.
- Freeze for at least 4 hours and then serve with additional crumbled ginger snaps on top!