Pumpkin Gingersnap Ice Cream

Name: Pumpkin Gingersnap Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams pumpkin; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 1 quart premium vanilla ice cream

Pumpkin Gingersnap Ice Cream is a gluten free, dairy free, and fodmap friendly recipe with 2 servings. One portion of this dish contains around 2g of protein, 1g of fat, and a total of 79 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. If you have pumpkin, ground ginger, qt premium vanillan ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

425grams

pumpkin 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoon

ground ginger 1quart

premium vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.