Pumpkin Ice Cream Recipe

It doesn't get better for Thanksgiving than PUMPKIN PIE ICE CREAM! This is a MUST MAKE for Autumn! So easy, decadent, and DELICIOUS!

Course: Dessert

Cuisine: Ice Cream

Prep Time: 35

Cook Time: 0

Chill Time: 2

Total Time: 2 35

Servings: cups

Calories: 773kcal

Author: Becky Hardin

This homemade pumpkin ice cream recipe is the best of the best. What could be better than combining the best summer dessert with the best fall flavor?

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Equipment

Kitchen Scale (optional)
Ice Cream Maker

Ingredients

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
4-6 Biscoff cookies 50-75 grams, crumbled

Instructions

In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined.
2 cups heavy cream, 1 cup whole milk, 14 ounces nonfat sweetened condensed milk, 8 ounces pumpkin puree, 1 tablespoon pumpkin pie spice
Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles.
4-6 Biscoff cookies
Allow to freeze within the machine for 30-45 minutes, or until the ice cream is a soft-serve consistency.
Pour into a freezer-safe container and cover. Chill for at least 2-4 hours (or preferably overnight) for a firmer texture. Keep frozen until ready to eat.

Notes

Use heavy cream (not half-and-half) and whole milk (not 2%, 1%, or skim)!
Make sure to use nonfat/fat-free sweetened condensed milk. Adding too much fat to the recipe will make the ice cream oily.
Chill the ice cream paddle, container (if applicable), and storage container well to help the ice cream firm up more quickly.
Chill the ice cream for less time for a softer consistency or more time for a more solid consistency.

Storage: Store homemade pumpkin ice cream in an airtight container in the freezer for up to 1 month.

Nutrition