Dessertscelebratingsweets5.0
Pumpkin Ice Cream
This super creamy no-churn pumpkin ice cream is filled with pumpkin puree, warm spices, and crushed Biscoff cookies. This ice cream tastes just like pumpkin pie with whipped cream.
👥 12 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- spatula
- pan
📝 Preparation Steps
1
Whip cream
2
Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
3
Mix ingredients
4
In a separate large bowl, whisk sweetened condensed milk, pumpkin puree, spices, and vanilla extract. Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Feel free to taste the ice cream base at this time. If you'd like it more heavily spiced you can whisk in additional pie spice or cinnamon. Stir in the crushed cookies (if using), reserving a few for topping the ice cream.
5
Place in container
6
Pour the ice cream base into a freezer safe container (I use a metal cake pan or loaf pan). Smooth the top into an even layer. Sprinkle the top with the reserved crushed cookies.
7
Freeze
8
Tightly cover and freeze until frozen, at least ⏱️ 6 hours, preferably overnight.
Nutrition Facts
calories
249 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
19 g
sodium Content
58 mg
protein Content
4 g
cholesterol Content
66 mg
carbohydrate Content
20 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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