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–+ servings

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!
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Prep Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: No-Churn Ice Cream, Pumpkin Pie
Servings: 10 people
Calories: 369kcal

Ingredients

  • 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

Instructions

  • 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

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
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