Pumpkin Coconut Ice Cream with Gingersnaps
A delightful and fall friendly pumpkin coconut ice creams gets jazzed up with the addition of gingersnaps.
Prep Time5 hours hrs
Cook Time4 hours hrs
Total Time9 hours hrs
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 360kcal
- 3 large eggs
- 2 large egg yolks
- 1½-3/4 cups granulated sugar
- ¼ cup brown sugar
- 1 cup canned pumpkin
- 1 tablespoon pure vanilla extract
- 1 teaspoon pumpkin spice
- 4 cups coconut milk
- 1/2 - 1 cup gingersnaps chopped
- Optional: maple syrup as garnish
Whisk eggs and egg yolks in a medium sized bowl. Next add both sugars, pumpkin, vanilla extract and pumpkin spice to the bowl and whisk together. Set aside.
Add coconut milk to a medium pot and heat to boiling level. Remove from heat.
Slowly add three tablespoons of the hot milk to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk and continue whisk the entire time to make sure it doesn't scramble. Whisk briskly until the custard is completely smooth.
Place the custard in the refrigerator for 5-8 hours or overnight to chill completely.
Add mixture to your ice cream maker and churn according to the manufacturer's instructions.
Once ice cream is done churning, alternate adding ice cream and gingersnap pieces to freezer safe container.
Freeze for at least 3-4 hours then serve. Store in freezer when not serving. Best eaten within 3-4 days of making. Drizzle maple syrup on servings if desired.
Calories: 360kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 37mg | Potassium: 281mg | Sugar: 36g | Vitamin A: 3945IU | Vitamin C: 1.9mg | Calcium: 41mg | Iron: 3.8mg