Easy Pumpkin Gingersnap Ice Cream - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 quart vanilla ice cream
16 gingersnap cookies, crumbled

Preparation

Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.