Pumpkin Cookie Ice Cream

Creamy pumpkin ice cream with huge chunks of pumpkin sandwich cookies. You don’t need an ice cream maker for this fun fall treat!

This no churn ice cream recipe is so easy to make (as usual). It starts with the typical whipped cream and sweetened condensed milk combo but is enhanced with canned, pumpkin, a couple of different spices and huge chunks of cookies. Fall ice cream for the win! And if you are smart, you might just stock up on your pumpkin sandwich cookies so you can make this all year round.

Pumpkin Cookie Ice Cream

Yield: ~2 quarts

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