Pumpkin Ice Cream (No-Churn) - Celebrating Sweets
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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.
Pumpkin Ice Cream! Because we are ready for fall flavors, but here in the desert it’s still one million degrees outside. The perfect solution: a cold and creamy treat that is loaded with real pumpkin and pumpkin spice. This recipe is so easy, let’s get to it!
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Recipe overview
To make the ice cream, gather the following ingredients:
- Heavy cream
- Sweetened condensed milk
- Pumpkin puree
- Vanilla extract
- Spices (pumpkin pie spice and cinnamon)
- Crushed Biscoff cookies (optional)
- Whip the heavy cream until stiff peaks form.
- Whisk the sweetened condensed milk, pumpkin, vanilla, and spices.
- Fold the whipped cream into the pumpkin mixture.
- Stir in the cookies.
- Transfer to a freezer safe container and freeze until solid.
Must Read
What is no-churn ice cream?
No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievably smooth and creamy texture.
Robert Thorne covers electric vehicle innovations, autonomous driving systems, global mobility trends, and automotive engineering developments.
