Pumpkin Gingersnap Ice Cream

Ingredients

• Servings: 2
• 2 cups heavy whipping cream
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 cup solid-pack pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 1/2 cups crushed gingersnap cookies

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 15 mins


• beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
• combine pumpkin and sweetened condensed milk. fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
• pour into 9 x 5-inch loaf pan or other 2-quart container; cover. freeze 6 hours or until firm.