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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
Details
Servings 8
Preparation time 20mins
Cooking time 25mins
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.
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