Pumpkin Gingersnap Ice Cream

By RossanaV

218 calories, 31g. carbs, 4g protein, 10g fat

Ingredients

• 1 can (15oz.) pure pumpkin
• 1 t. gr. ginger
• 1/2 t. gr. cinnamon
• 14 t. gr. cloves
• 1 qt. vanilla ice cream
• 16 coarsely crumbled gingersnap cookies

Preparation

Step 1

Heat pumpkin, ginger, cinnamon and colves in a medium saucepan, stirring to blend flavors, about 5 mins. Transfer to a shallow pan and frees to cool quickly. Soften ice cream ( 15-30 sec. on high in microwave). Turn into large bowl, stir in pumpkin puree until nearly incorporated. Crumble gingersnaps into ice cream and continue to fold until incorporated. Freeze until ready to serve.