Pumpkin & Gingerbread Ice Cream

Thanksgiving Marathon of Recipes

Pumpkin & Gingerbread Ice Cream

Servings 8 servings
Author Chef Lorna Maseko


  • 2 cups Heavy Cream
  • 1 cup Pumpkin Purée
  • 1 ½ cups Condensed Milk
  • 1 tbsp Vanilla extract
  • 1 ½ cups Ginger Biscuits roughly chopped 


  • Whip cream until stiff peak. Then in a separate bowl add pumpkin purée, condensed milk, vanilla extract and combine. Then add the pumpkin mixture to the cream and fold in until well combined.
  • Fold in 1 cup of the Ginger biscuits to the creamy mixture. Pour mixture into a freezable container then top up with remaining crushed ginger biscuits. Cover with cling wrap and place in the freezer overnight.
  • Serve and enjoy with salted caramel.