Who says that just because the weather starts to cool down that you can’t still enjoy some delicious ice cream? This Pumpkin Pie Ice Cream is like eating a pumpkin pie, just in a frozen treat form.
This ice cream combines the wonderful flavors of pumpkin, warm spices, and a delicious gluten-free ginger snap cookie that adds a nice crunch and warm flavor.
This Pumpkin Pie Ice Cream is just like our other No-Churn Cookie & Cake Batter Ice Cream recipe. Being that it’s a no churn ice cream there’s no need to use one of those fancy schmancy ice cream makers; it really is such a ridiculously easy recipe to make.
So, even if the weather is cooling down now, turn the heater up a bit, grab a blanket, and enjoy a bowl of this creamy Pumpkin Pie Ice Cream.
Let’s make some Pumpkin Pie Ice Cream
In a medium sized bowl, add in the sweetened condensed milk, pumpkin, pumpkin pie spice, and vanilla extract and stir by hand until everything is mixed well.
Roughly chop up the ginger snap cookies until you get two cups worth. Pour the chopped cookies into the pumpkin mixture and stir well.
Meanwhile, in another large bowl, pour the whipping cream in and mix with hand mixer or stand mixture. Use a whisk attachment for better results. Whisk until fluffy peaks form.
Fold the whipped cream into the pumpkin mixture and stir by hand until everything is blended well.
Pour ice cream mixture into a bread loaf pan. Top ice cream with a little more chopped cookies (if desired).
Cover with foil and freeze for at least 5-6 hours. Enjoy!
Pumpkin Pie Ice Cream
Ingredients Â
MethodÂ
- In a medium sized bowl, add in the sweetened condensed milk, pumpkin, pumpkin pie spice, and vanilla extract and stir by hand until everything is mixed well.
- Roughly chop up the ginger snap cookies until you get two cups worth. Pour the chopped cookies into the pumpkin mixture and stir well.
- Meanwhile, in another large bowl, pour the whipping cream in and mix with hand mixer or stand mixture. Use a whisk attachment for better results. Whisk until fluffy peaks form.
- Fold the whipped cream into the pumpkin mixture and stir by hand until everything is blended well.
- Pour ice cream mixture into a bread loaf pan. Top ice cream with a little more chopped cookies (if desired).
- Cover with foil and freeze for at least 5-6 hours. Enjoy!
Nutrition
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