Pumpkin Pie Ice Cream

Since having our little nugget boy, I have become fixated on cookie cutters.  Like, the universe might implode if we don't have the appropriate cookie cutter to correspond to holidays, outings, activities, lessons, etc.  I have amassed a bit of a collection, which isn't too hard when you can buy gigantic containers of 100 for like 10 dollars.  But it isn't even the little guy who likes having fun-shaped treats.  He has made it quite clear that he is completely and utterly unimpressed to receive a sandwich cut out into the shape of a truck.  I, on the other hand, am very impressed by our ability as a society to provide the tools to make sandwiches into truck shapes.   I'm apparently the real toddler in this parent-child relationship.  That is why the gingersnap cookies are in little heart shapes.  I was feeling "heartsy."  I also made an owl! But I ate him before he could end up in the photo.  I guess I could have given that one to Max, but lets face it, he would not have appreciated it as much as I did.  

I really wanted to make a pumpkin pie now that we have moved into September.  And I like to pretend that there really is Autumn here in Southern California.  However, making this pumpkin pie would have caused distress for Seth for two reasons.  Number 1 - He doesn't like pumpkin.  Okay, fair enough.  We all have foods we don't like.  But Number 2 - HE DOESN'T LIKE PIE!  How can someone not like pie?  I have no idea how that happened in life.  So since I love baking pumpkin pie in a gingersnap crust, I decided to eliminate the second of these issues.  Because I'm nice like that.  I, however, am not getting rid of the pumpkin.  I feel I compromised enough.  So here is a pumpkin pie ice cream into which I dipped gingersnap cookies.  The ice cream is best fresh, so remove it about 15 minutes before serving if storing in the freezer.  

Ingredients
1 (15 ounce) can pumpkin puree
1 cup coconut milk
2 cups heavy cream
2 tablespoons molasses
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
dash pepper
pinch of kosher salt

Instructions 
Place all ingredients in a bowl.  Once again, I am doing an egg-free ice cream, as I am very impatient and hate waiting for the custard to cool.  I like to whisk until a layer of bubbles forms on the surface and the sugar is dissolved.  Pour the mixture into the canister of the ice cream maker and churn according to manufacturer’s directions.  Serve with gingersnap cookies (either store-bought or use your favorite recipe and roll out some fun shapes!)