If you love cozy fall flavors swirled into creamy sweetness, then you are absolutely going to adore this Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe. It’s everything you want in a seasonal treat—rich, velvety pumpkin ice cream bursting with that warm pumpkin pie spice, perfectly balanced by the delightful crunch and caramel notes from crushed Biscoff cookies. This combination turns simple homemade ice cream into a show-stopping dessert that feels both nostalgic and refreshingly unique, making it a must-try for pumpkin lovers and cookie fans alike.
Ingredients You’ll Need
This Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe relies on everyday ingredients that come together to create a luxurious texture and unforgettable flavor. Each component plays a special role, whether it’s the lush cream for smoothness or the pumpkin puree for that authentic autumn feel.
- 2 cups heavy cream: Provides the rich, creamy base essential for that perfect ice cream mouthfeel.
- 1 cup whole milk: Adds just the right amount of lightness without sacrificing texture.
- 14 ounces nonfat sweetened condensed milk: Sweetens naturally and contributes to a smooth, creamy consistency without needing an ice cream maker with churn capability.
- 8 ounces pumpkin puree: Brings that quintessential pumpkin flavor and gorgeous orange color that screams fall.
- 1 tablespoon pumpkin pie spice: Infuses the ice cream with warm spices like cinnamon, nutmeg, and cloves for that classic pumpkin pie vibe.
- 4-6 Biscoff cookies, crumbled: Adds a delightful crunch and caramelized flavor that complements the pumpkin perfectly.
How to Make Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe
Step 1: Combine the Base Ingredients
Start by stirring together the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice in a large bowl. Make sure everything is mixed until perfectly combined. This step is where you build the creamy, spiced foundation of your ice cream so take a moment to enjoy that lovely pumpkin aroma filling your kitchen.
Step 2: Freeze and Add Cookie Crumbles
Pour your combined mixture into your frozen ice cream maker bowl and turn it on. As the ice cream starts turning into that soft, luscious texture, add the crushed Biscoff cookies. Let the machine do its magic by gently folding those crunchy bits into the ice cream, giving you little bursts of caramelized sweetness in every bite.
Step 3: Achieve Soft-Serve Perfection
Allow the ice cream maker to work for about 30 to 45 minutes until the ice cream reaches a soft-serve consistency. This is the perfect time to grab a spoon and taste the silky, spiced pumpkin mixing beautifully with the crunchy cookies. Seriously, it’s irresistible already!
Step 4: Chill for a Firmer Texture
Once your ice cream has softened, transfer it to a freezer-safe container and cover it tightly. Chill it in the freezer for at least 2 to 4 hours or, even better, overnight. This step is what transforms it into a scoopable, firm delight ready to impress your family and friends.
How to Serve Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe
Garnishes
For a finishing touch, sprinkle some extra crushed Biscoff cookies or a dash of pumpkin pie spice right before serving. You can even add a dollop of whipped cream or drizzle some caramel sauce for an elegant, indulgent flair. These simple garnishes elevate the presentation and make the experience feel extra special.
Side Dishes
This ice cream pairs beautifully with warm autumn desserts like apple crisps or spiced pear tarts. The cold, creamy pumpkin goodness complements the warm, fruity sides perfectly and brings a harmonious balance to your dessert table.
Creative Ways to Present
Get creative by serving the ice cream in mini pumpkin bowls or waffle cones sprinkled with crushed Biscoff cookies along the rim. You can also layer scoops between graham crackers or use it to top a slice of pumpkin cake for an unforgettable seasonal treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover pumpkin ice cream should be stored in an airtight container to maintain freshness and prevent ice crystals. This Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe holds up wonderfully in the freezer, so you can enjoy it days later just as creamy and flavorful.
Freezing
Freezing homemade ice cream properly is key. After the initial chilling in the ice cream maker, transferring it to a freezer-safe container and covering it tightly ensures it freezes evenly. Try to consume within 2 weeks for the best taste and texture.
Reheating
No need to reheat; simply let the ice cream sit at room temperature for 5 to 10 minutes before scooping. This brief thawing softens it just enough to scoop easily but keeps all the creamy texture and flavor intact.
FAQs
Can I make this recipe without an ice cream maker?
While using an ice cream maker yields the creamiest texture, you can try mixing the ingredients and freezing them in a shallow container, stirring every 30 minutes to break up ice crystals. The texture will be slightly different, but still delicious.
What can I substitute for the nonfat sweetened condensed milk?
If you don’t have sweetened condensed milk, you can make your own by simmering whole milk and sugar until thickened, or alternatively use evaporated milk with added sugar, though the texture and sweetness might vary slightly.
How many Biscoff cookies should I use for the best flavor?
The recipe suggests 4 to 6 cookies depending on how much cookie crunch you want in each bite. I recommend starting with 5 for a balanced blend that never overpowers the pumpkin goodness.
Can I use canned pumpkin pie filling instead of pumpkin puree?
Avoid using pumpkin pie filling because it already contains added sugars and spices which could make the ice cream too sweet or overly spiced. Stick to pure pumpkin puree for the best control over flavor.
Is this recipe suitable for vegans or those with dairy allergies?
This recipe is dairy-based as written, but you could experiment with coconut cream and plant-based milk alternatives. Keep in mind that texture and flavor will change, especially the creamy richness pumpkin ice cream delivers.
Final Thoughts
This Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe truly captures the heart of fall and dessert indulgence all in one. It’s a beautifully creamy, warmly spiced treat that’s so easy to make and even easier to love. Trust me, once you try this at home, it will become your go-to autumn dessert and something everyone will be begging for season after season.
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Pumpkin Ice Cream with Crushed Biscoff Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 to 4.4 cups (approximately 4 servings)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This creamy and flavorful Pumpkin Ice Cream combines rich pumpkin puree with warm pumpkin pie spices and sweetened condensed milk for a delightful autumn treat. Enhanced with crunchy Biscoff cookie crumbles, this no-cook frozen dessert is perfect for enjoying the cozy flavors of fall served cold and creamy.
Ingredients
Ice Cream Base
- 2 cups heavy cream (454 grams)
- 1 cup whole milk (227 grams)
- 14 ounces nonfat sweetened condensed milk (396 grams, 1 can)
- 8 ounces pumpkin puree (227 grams, about ½ can)
- 1 tablespoon pumpkin pie spice (9 grams)
Add-ins
- 4–6 Biscoff cookies (50–75 grams, crumbled)
Instructions
- Combine Ingredients: In a large bowl, stir together the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice until the mixture is thoroughly combined and smooth.
- Churn Ice Cream: Pour the mixture into your pre-frozen ice cream maker bowl and start the machine. Gradually add the crumbled Biscoff cookies while the machine is running so they evenly distribute into the ice cream.
- Freeze to Soft-Serve: Allow the ice cream to churn and freeze within the machine for 30 to 45 minutes until it reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream into a freezer-safe container and cover it tightly. Chill in the freezer for at least 2 to 4 hours, preferably overnight, for a firmer texture before serving. Keep frozen until ready to enjoy.
Notes
- Ensure your ice cream maker bowl is fully frozen before starting to churn for the best texture.
- If you prefer a smoother texture without cookie chunks, omit the Biscoff cookies or crush them more finely.
- This recipe contains dairy and is not suitable for vegan or lactose-free diets.
- Use fresh or canned pumpkin puree ensuring no added sugars or spices for best flavor balance.
- Store the ice cream in an airtight container to prevent freezer burn and maintain freshness.
