Pumpkin Pie Ice Cream
This easy-to-make No Churn Pumpkin Pie Ice Cream is smooth and creamy and has all the flavor of pumpkin pie but in your favorite cool dessert.
Servings: 8 servings
Calories: 432kcal
Ingredients
- 24 biscoff cookies roughly crushed
- 1 ½ cups heavy cream
- 14 ounces sweetened condensed milk
- ⅔ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Place heavy cream in a large bowl of an electric mixer. Beat on high speed until stiff peaks form.
- In a separate bowl, whisk the sweetened condensed milk, pumpkin pie spice, and pumpkin puree together. Fold into the whipped cream until smooth.
- Fold in the crushed biscoff cookies, saving a few extra pieces for the top.
- Pour the mixture into a loaf pan and top with the extra cookie pieces.
- Cover and freeze for at least 8 hours or overnight.
- Scoop with an ice cream scoop to serve.
Notes
Store this ice cream in an airtight container in the freezer for up to 2 weeks.
Nutrition
Calories: 432kcal | Carbohydrates: 47g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 271mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3967IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 0.5mg
