Pumpkin Pie Ice Cream
With this Pumpkin Pie Ice Cream, you don't have to wait until Thanksgiving to fix your pumpkin cravings! No ice cream maker is required!
Servings 4 servings
Calories 906kcal
Equipment
- Loaf Pan
- Hand mixer
Ingredients
- 1 ½ cups heavy cream
- 14 ounces sweetened condensed milk
- ⅔ cup pumpkin puree canned - pure pumpkin, not pie filling
- 1 ½ teaspoons pumpkin pie spice
- 25 Biscoff cookies coarsely crushed
Instructions
- Beat the heavy cream in a large mixing bowl at high speed until stiff peaks form.
- Whisk the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together in a separate bowl.
- Gently fold the pumpkin mixture into the whipped cream until smooth.
- Fold in the crushed cookies, leaving a few extra pieces for garnish.
- Transfer the mixture to a loaf pan, top with the extra cookie pieces, and cover tightly.
- Freeze for at least 8 hours or overnight before serving.
Nutrition
Serving: 1serving | Calories: 906kcal | Carbohydrates: 101g | Protein: 14g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 135mg | Sodium: 358mg | Potassium: 542mg | Fiber: 1g | Sugar: 79g | Vitamin C: 5mg | Calcium: 356mg | Iron: 1mg | Net Carbohydrates: 59g