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!