A creamy pumpkin ice cream swirled with gingersnap cookies makes for a perfect fall dessert.
I don’t care that it’s October. Ice cream is not a seasonal treat in my mind. Ironically, the more seasonal the flavor, the more I’m a fan.
That’s why today I’m sharing this Pumpkin Gingersnap Ice Cream. It’s a fall flavor party that literally melts in your mouth.
If calories didn’t exist, ice cream is a dessert I would eat every day. Though I love the cold and creamy texture, what I love most about ice cream is its versatility. Ice cream can be almost any flavor, and can be swirled with anything you can think of.
For sweet lovers you could make cake batter ice cream swirled with funfetti. For savory lovers you could make maple walnut swirled with pieces of bacon.
(Can you tell I like swirling things in my ‘scream?)
Seriously. Take almost any combination of sweet flavors and imagine them in ice cream form. It’s magical.
After nights of dreaming of it, I finally concocted this Pumpkin Gingersnap Ice Cream. It’s a creamy and sweet pumpkin base loaded with zippy gingersnap cookies.
The cookies, once frozen into the ice cream, soak up all the pumpkin spice goodness. Their texture transforms to that of cookie dough, and you’re left with an explosion of flavors that, frozen or not, instantly transport you to fall, cozy socks, and colorful trees.
And how perfect would this be for Thanksgiving? While Aunt Linda brings yet another pumpkin pie, you’d be the talk of the table with your homemade ice cream.
I’m partnering with Dixie Crystals for this post, so be sure to pop over to their site here for my full recipe!
This post was graciously sponsored by Dixie Crystals. All opinions are 100% my own.