Best Pumpkin Pie Ice Cream Recipe

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 Time15-20 minutes
Cooking Time30-45 minutes
Total Time2-4 hours
Level of DifficultyEasy
 

Ingredients

  • 2 cups heavy cream (454 grams)
  • 1 cup full-fat milk (227 grams)
  • 1 can (14 ounces) sweetened condensed milk, nonfat (396 grams)
  • 8 ounces pumpkin puree (227 grams, roughly half a can)
  • 1 tablespoon pumpkin pie spice (9 grams)
  • 4-6 biscoff cookies (50-75 grams, crushed)
 

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.


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