• 2 cups heavy cream 480ml
  • 1 can sweetened condensed milk 14oz/397g
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin puree 170g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 12 Gingernut biscuits/Gingersnaps coarsely crushed


  1. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
  2. In a separate bowl, whisk together the condensed milk, vanilla, pumpkin puree, and spices. Gently fold in the whipped cream, then the crushed biscuits.
  3. Pour the mixture into a 9x5-inch loaf pan, sprinkle with extra crushed ginger biscuits if desired, then cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.


This ice cream can be frozen for up to 1 month.