Pumpkin Brownie Ginger Snap Ice Cream

That sure is a lot of adjectives for my first ever try at making homemade ice cream, but in the Becca Bakes kitchen it's go big or go home. I recently got a Kitchen-Aid Stand Mixer and simultaneously bought the ice cream maker attachment despite moving to a city where the temperature is below 50 degrees the majority of the year. A couple years ago I worked at a gelato shop and saw behind the scenes of frozen treat making so I wasn't going in completely blind, but I was still very inexperienced with this task!

To do ice cream right, it's a three day process. Day 1 you freeze the parts, Day 2 you make the base and chill it down in the fridge, and Day 3 you actually make the ice cream and then let it chill again and you can either eat it at the end of Day 3 or even Day 4. Yeesh! I started on a Friday and was able to eat my bounty on Sunday afternoon.

The results made me so happy and excited. I can't believe I actually MADE my own ice cream. I was also able to nail a flavor I truly love. Here is a secret - no one actually likes pumpkin because it's pretty gross on it's own. What makes pumpkin a favorite fall flavor is the SPICE! Cinnamon! Nutmeg! Ginger! Clove! Give me it all. The batch was only enhanced by dark chocolate brownie bites and crushed ginger snaps. I absolutely loved this project and can't wait to make ice cream again. Taking suggestions for my next flavor!

Pumpkin Brownie Ginger Snap Ice Cream
Level of Difficulty: Advanced


  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 2 1/4 cups heavy cream, divided
  • 3/4 cup 2 percent milk
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups canned pumpkin
  • 4 ounces cream cheese, softened and cut into small cubes
  • 1/2 cup crushed gingersnaps (store bought or homemade)
  • 1 cup brownie chunks (store bought or homemade)


  1. In a large bowl, whisk egg yolks, sugar and vanilla until combined.
  2. In a large saucepan over medium heat, whisk 3/4 cup heavy cream and 3/4 cup milk constantly until just below a boil. Remove from heat.
  3. Stir cream-milk mixture into egg-sugar mixture until combined. Add spices.
  4. Return mixture to saucepan over medium-low heat. Whisk constantly until thickened, about 10 to 15 minutes.
  5. Remove from heat; whisk in remaining heavy cream and pumpkin.
  6. Pour mixture into a freezer-safe bowl and transfer to freezer until mixture is chilled (not frozen), for between 2-5 hours
  7. Assemble ice cream maker attachment. Turn stand mixer to STIR and pour chilled mixture into bowl. Stir 15 minutes or until the consistency of soft-serve. Using a spatula, stir in cream cheese, brownies, and crushed gingersnaps. Serve ice cream immediately, or transfer to a freezer-safe, airtight container and freeze until solid.

Recipe Adapted From: Girl Versus Dough
Photography split between Zac Wolf Photography and Becca Bakes
Flowers by: Boston Pollen