Pumpkin Pie Ice Cream
Love pumpkin pie? Love ice cream? Try this no churn pumpkin pie ice cream that has all the pumpkin spice flavors of Fall in a cool treat.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp vanilla
- 1 cup crushed cookies use hard cookies, graham crackers or biscuits
Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk. Finally add the pumpkin, vanilla and pumpkin spice.
In a ziploc bag crush up the cookies or graham crackers whatever your using. Add 3/4 of the cup of crushed cookies into the filling. Place into a loaf pan.Finally put the rest of the cookies on top.
Place into the freezer for 6 hours to overnight. Enjoy!
Tips & Variations:
- The ice cream needs to set up in the refrigerator from at least 6 hours, if not overnight.