Hey there, dessert lovers!
Got a sweet tooth? I’ve got something special for you!
Today, I’m sharing a delicious recipe for pumpkin pie ice cream.
It’s creamy, dreamy, and packed with that classic pumpkin spice flavor.
Perfect for those cozy nights or anytime you want to treat yourself!
Let’s whip up this fall favorite together!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 2-4 hours |
| Level of Difficulty | Easy |
Ingredients
For the ice cream base:
- 1 cup whole milk
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 tbsp pumpkin pie spice (preferably fresh for best aroma)
- 8 oz pumpkin puree (I use Libby’s pumpkin puree for consistent flavor)
For the mix-ins:
- 4 to 6 biscoff cookies, crushed (for a delightful crunch and spiced flavor)
Step 1: Combine Main Ingredients
In a large bowl, stir together all of the ingredients except the cookie crumbles.
Mix until everything is well combined and smooth to form the ice cream base.
Step 2: Start the Ice Cream Maker
Pour the mixed ingredients into your frozen ice cream maker bowl.
Turn on the machine and let it start churning the ice cream base.
Step 3: Add Cookie Crumbles
As the machine churns, gradually add the cookie crumbles.
Allow the machine to continue stirring in the crumbles to evenly distribute them throughout the ice cream.
Step 4: Freeze to Soft-Serve Consistency
Let the ice cream maker run for 30-45 minutes, or until the ice cream reaches a soft-serve consistency.
This will ensure the mixture is partially frozen and the cookie crumbles are well mixed.
Step 5: Freeze for Firmer Texture
Transfer the soft-serve ice cream into a freezer-safe container and cover it securely.
Chill in the freezer for at least 2-4 hours, or preferably overnight, to achieve a firmer texture.
Keep the ice cream frozen until you’re ready to enjoy it.
