Pumpkin Pie Ice Cream

I love fall, and I love the flavors and fragrances of fall!

I also LOVE ice cream!

So it felt appropriate to put the fall flavor of PUMPKIN into homemade ICE CREAM.  And just like my Chai Ice Cream , you do not need an ice cream maker.


In one bowl, add and mix by hand to blend the following and set aside:

1 14oz can of sweetened condensed milk

1 tsp vanilla

1 tsp pumpkin pie spice

dash ground cloves

2 dashes of nutmeg

1/4 tsp cinnamon

1/4 cup pumpkin puree, not pie filling

In a separate bowl whip 2 cups of heavy whipping cream.

Gently fold in the pumpkin mixture, a little at a time until it is all incorporated.  Remember to fold gently.

Next, crumble up either Nilla Wafers or Ginger Snaps, use about 10-12 and make them LARGE crumbles. Gently fold in the cream mixture.

Pour into a tightly sealed container and freeze for about 6 hours or until frozen.  I promise you will NOT be disappointed!!


If you prefer just the pumpkin ice cream, just don’t put the cookies in, it’s fantastic either way!







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