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.
