Pumpkin Ginger Snap No-Churn Ice Cream

This creamy pumpkin ginger snap no-churn ice cream is the perfect fall dessert—easy to make with no ice cream maker required!

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 Pumpkin Ginger Snap No-Churn Ice Cream

If you’re team “pumpkin everything,” this easy no-churn ice cream is exactly what fall dessert dreams are made of. Creamy, cozy, and full of warm spice, it’s like pumpkin pie and ginger snaps got together in the best way possible—then froze themselves into double-scoop perfection.

The best part? No ice cream maker needed. Just whip, fold, freeze, and enjoy.

Serves: 10 (double scoops)
Prep Time: 20 minutes
Inactive Time: 24 hours (freezing)

• 1 (32 oz) container heavy whipping cream

• 1 (15 oz) can pumpkin purée

• 1 (14 oz) can sweetened condensed milk

• 8 ginger snap cookies, crumbled in chunks

• Whip It Good
  Pour the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Blend on low for 4 minutes, gradually increasing to speed 6 as it thickens. You're aiming for the texture of whipped topping.

• Fold in the Fall Flavors
  Gently fold in the sweetened condensed milk. Then fold in the pumpkin purée until fully combined.

• Layer the Cookie Magic
  Crumble the ginger snap cookies into chunky bits. Pour half of the pumpkin ice cream mixture into a 9x9" pan. Sprinkle half the cookie crumbles over the top. Repeat with the remaining ice cream mixture and cookies.

• Freeze & Serve
  Cover and freeze overnight. Scoop and serve in bowls, cones, or straight from the pan—we won’t judge.

I love serving this in waffle cones with a little caramel drizzle or a pinch of cinnamon on top. And if you’re feeling extra, crumble a ginger snap right over the scoop. This one tastes like autumn in a cone!

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