Pumpkin Cinnamon Ice Cream with Gingerbread Cookies

Hey Everyone!! How was your Thanksgiving? I hope you all had a wonderful time spent eating lots of good food and being thankful with the ones you love most 🙂 Mine was very low key this year because my kids were not able to come, so we decided to go out and save ourselves from all of the work that goes into preparing the big meal. It was always a running joke in our family that it took a week to plan, a day to shop, 3 days to bake and prepare the feast, then 10 minutes for everyone to gobble up everything 🙂 Then, you get to spend the rest of the night cleaning up, so this year, we decided to go out and eat at a local hotel. I can’t say it was the best food I have ever had, but it was fun being with my sweet husband, my Mom and my sister this year and not stressing about all of the work.

I woke up the other day with an idea about a new dessert . I wanted to make a homemade no churn ice cream with some kind of cookies folded in. I love desserts that have lots of different textures, and mixing something crunchy with something sweet is a favorite taste sensation of mine.  I decided on a soft gingerbread cookie folded into a homemade, no churn, pumpkin ice cream. I wanted to make the cookies not too heavily spiced so I could add some spice to the pumpkin ice cream too and they wouldn’t overpower each other.  The result is sheer dessert perfection if I do say so myself!!  There are certain holiday spices that I am not in love with, such as cloves, so I omitted them from what would be a traditional type gingerbread cookie. I actually love the taste of these cookies because they have just the right amount of cinnamon and ginger and are not too spicy. They blend perfectly with the smooth and creamy ice cream. I have a feeling you are going to just love this dessert, so treat yourself and your favorite people to this fabulous holiday treat 🙂 xo

Some of the yummy ingredients I used to make the cookies!

The yummiest cookie dough 🙂

I love the crunch from the turbinado sugar!

Makes the softest and most delicious cookies!!

The sugar adds the yummiest crunch!

Whip the cream to stiff peaks for the ice cream!

Add in all the other ice cream ingredients and stir together!

Chop or crumble as many cookies as you like in the ice cream mixture. I used 9 total and it was the perfect amount.

Pour into a loaf pan lined with plastic wrap with enough so that you can cover it completely. Freeze overnight or about 8 hours.

How scrumptious do these look?

The recipe makes 2 dozen so there are plenty to eat or make ice cream sandwiches out of 🙂

See 🙂

Served with love 🙂

Pumpkin Cinnamon Ice Cream with Gingerbread Cookies

Makes: 1/2 gallon of ice cream and 24 cookies Prep time: 1 hour for both the cookies and ice cream Bake time for the cookies: 10 to 12 minutes Freeze time: 8 hours or overnight



2 and 1/4 cups all purpose flour

2 teaspoons ginger

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup Dixie Crystals Granulated Sugar

3/4 cup unsalted butter, softened

1 large

2 tablespoons water

1 teaspoon vanilla extract

1/4 cup molasses

4 tablespoons Dixie Crystals Turbinado Sugar

Pumpkin Ice Cream

2, 14 ounce cans sweetened condensed milk

2 and 1/4 cups pumpkin puree

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups very cold heavy cream

about 9 crumbled gingerbread cookies, or as many or as few as you like


For the cookies

Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In the bowl of your mixer, mix together the softened butter and 1 cup of granulated sugar until light and fluffy.

Add in the egg and vanilla and mix until combined.

Next, add in the water and molasses and mix well.

In another bowl, whisk together all of the remaining dry ingredients, (except for the turbinado sugar).

Slowly add in the dry ingredients into the butter mixture.

Mix until just combined.  The dough will be a bit wet and sticky.

Place your turbinado sugar into a bowl.

With a 2 tablespoon scoop, scoop a ball of dough into your hand.  Roll it around until it’s a nice round shape.

Roll the ball of dough into the sugar until it’s completely coated in the sugar.

Place the balls onto your prepared baking sheets. You should be able to get 12 pieces on each baking sheet.

Bake for 5 minutes and then rotate your pan.

Bake for another 5 to 7 minutes, or until the cookies are golden brown and firm enough to the touch in the center.

Cool on the pan for a few minutes, then transfer them to wire racks.

Make the ice cream

Place your bowl and wire whisk in the freezer for about 10 minutes to chill well.

When they are both well chilled, whip the cream until stiff peaks form.

Gently fold in the condensed milk, pumpkin, vanilla, salt and cinnamon.

Crumble up as many cookies as you desire. ( I used 9 total and cut them with a knife so the chunks were big)  🙂

Fold the cookies into the ice cream mixture.

Line a loaf pan with plastic wrap.  Leave enough to hang over the sides so you can wrap the top of the ice cream.

Pour the mixture into the loaf pan and freeze 8 hours or overnight.

The ice cream will be soft, but perfect for scooping.

Keep the remaining cookies in an airtight container for up to a week!!

Happy Holidays!!! xo

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