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Pumpkin Pie Ice Cream

by on October 31, 2014 in Desserts, Ice Cream October 31, 2014 DessertsIce Cream
See post on Kartwheels in the Kitchen’s site!
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Level: Easy

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Description

Easy and delicious no-churn pumpkin pie ice cream. Serve alone or alongside a slice of pumpkin pie. You can omit the crumbled cookies for plain pumpkin ice cream. Delicious either way!

Ingredients

  • 14 ounces, fluid Canned Sweetened Condensed Milk
  • 1 teaspoon Vanilla
  • 1 dash Ground Cloves
  • 2 dashes Nutmeg
  • ¼ teaspoons Cinnamon
  • ¼ cups Canned Pumpkin Puree
  • 2 cups Heavy Whipping Cream
  • 10 whole Nilla Wafer Cookies Or Ginger Snaps

Preparation

In a medium-sized bowl combine the milk, vanilla, spices and pumpkin and mix together by hand.

In a separate larger bowl whip the heavy whipping cream until stiff peaks form. Gently fold in the pumpkin mixture, a little at a time.

If using the cookies, crumble them and gently fold them in. Pour into a freezer-safe container that seals tightly Freeze for about 6 hours or until firm. You can also freeze it overnnight.

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