Listen… I’m a pumpkin spice fan and I will not apologize for it. And I know that by this point pumpkin spice treats have become borderline annoying to many people but I’m just not on board. My love for this fall spice combination is much too strong.
So I can and will put Pumpkin Spice in pretty much everything. Including Ice cream.
I mean come on, ice cream that tastes like pumpkin pie with a dollop of whipped cream… why would you deny yourself that?
If you’re not quite on board, please allow me to romanticize this for you a little bit more…
Creamy pumpkin ice cream, lightly spiced with cinnamon, nutmeg, ginger and cloves and dotted with chunks of chewy ginger cookies…
Oh and p.s. this ice cream is no-churn – meaning you don’t need an ice cream maker to make it happen…
Need I say more?
I have no more words. You just need this in your life. And imma give you all the tools with the recipe below.
Happy ice cream making lovelies .
KP xoxox
No Churn Pumpkin Spice Ice Cream with Ginger Cookie Crumbles
Things you need…
1/2 cup Greek style yogurt, full fat
2 1/2 cups heavy whipping cream
1 can sweetened condensed milk
3/4 cup pumpkin puree
1 1/2 tsp pure vanilla extract
Pinch of salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
1/ tsp cloves
2 homemade ginger cookies, crumbled ** you could also use store bought ginger cookies
How to make…
In a medium bowl, beat whipping cream until stiff peaks form.
In a separate large bowl, beat together your condensed milk, yogurt, vanilla, pumpkin puree, spices and salt until combined.
Fold half of the whipping cream mixture into the condensed milk & pumpkin mixture. Add remaining whipped cream and beat on low until smooth and combined.
Pour half of the Ice cream mixture into an 8×8 inch square pan or into a 9×5 inch loaf pan. crumble one of the ginger cookies on top. Top with remaining ice cream mixture and crumble the other ginger cookie on top.
Cover with plastic wrap and freeze for at least 6 hours.
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