Pumpkin Ice Cream Recipe
—·Ice Cream
Ingredients
- 2 cups heavy cream (454 grams)
- 1 cup whole milk (227 grams)
- 14 ounces nonfat sweetened condensed milk (396 grams (1 can))
- 8 ounces pumpkin puree (227 grams (about ½ can))
- 1 tablespoon pumpkin pie spice (9 grams)
- 4-6 Biscoff cookies (50-75 grams, crumbled)
Instructions
7 steps
- 1
Stir
- 2
In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined.
- 3
Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles.
- 4
Churn
- 5
Allow to freeze within the machine for 30-45 minutes, or until the ice cream is a soft-serve consistency.
45 min - 6
Freeze
- 7
Pour into a freezer-safe container and cover. Chill for at least 2-4 hours (or preferably overnight) for a firmer texture. Keep frozen until ready to eat.
Progress
0 / 7 steps
Nutrition
Per serving (based on 4 servings)
Calories
773cal
Protein
16.0g
Carbs
77.0g
Fat
47.0g
Fiber
2.0g
Sugar
71.0g
Sodium
220mg
Saturated Fat
29.0g
