Pumpkin Cookie Ice Cream
Author: 
Recipe type: Dessert
Makes: ~2 quarts
 
Super creamy pumpkin ice cream filled with pumpkin sandwich cookies. No ice cream maker needed for this recipe!
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
  • 10 milliliters (2 teaspoons) vanilla extract
  • 2g (3/4 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 218g (~2 cups) chopped pumpkin sandwich cookies (14 cookies)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
  3. Once cream is ready, fold it into sweetened condensed milk mixture; stir in cookies
  4. Pour ice cream into a regular-sized loaf pan; wrap well with seran wrap or tin foil
  5. Freeze for 10 hours or overnight before serving
Notes
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/pumpkin-cookie-ice-cream/