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
Scale
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.
