Pumpkin Pie Ice Cream
This no-churn Pumpkin Pie Ice Cream is like eating a pumpkin pie but in a cold and creamy sort of way. It's all the flavors you love about pumpkin pie, just in a frozen treat. It's also gluten-free...Yaay!
Prep Time: 15 minutes minutes
Freezing Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
Course: Dessert
Cuisine: American
Keyword: No-Churn Ice Cream, Pumpkin Pie
Servings: 10 people
Calories: 369kcal
- 1 14 oz. can sweetened condensed milk
- 1 cup pure pumpkin
- 1 tbsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 2 cups gluten-free ginger snap cookies (plus a little more for on top), roughly chopped
- 2 cups heavy whipping 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!
Calories: 369kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 194mg | Potassium: 97mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4517IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg