Homemade Pumpkin Ice Cream
Pumpkin Ice Cream is the perfect treat to make for fall. It doesn't get better than this homemade pumpkin pie ice cream for Thanksgiving! It's like a creamy frozen version of pumpkin pie...what could be better?
- 2 cups heavy cream
- 1 cup milk
- 1 14 ounce can non-fat Sweetened Condensed Milk
- 8 ounces pumpkin puree about 1/2 a can
- 1 Tablespoon pumpkin pie spice
- 4-6 biscoff cookies or similar, crumbled
In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined.
Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles.
Allow to freeze within the machine for 30-45 minutes or until the ice cream is the consistency that you want.
Pour into a freezer safe container and cover. Keep frozen until ready to eat.
Calories: 533kcal | Carbohydrates: 20g | Protein: 5g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 172mg | Sodium: 131mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10670IU | Vitamin C: 3.5mg | Calcium: 185mg | Iron: 1.4mg