American · Dessert
Pumpkin Pie No-Churn Ice Cream
Pumpkin pie in scoopable form: whipped cream and condensed milk with pumpkin and warm spice, swirled with chunks of chocolate cookie. No ice-cream machine needed.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
321Calories
3.4gProtein
24.8gFat
21.4gCarbs
18.6gSugar
0.6gFiber
71mgSodium
71mgChol
15gSat Fat
227mgPotassium
118mgCalcium
1mgIron
0.2mcgVitamin B12
3mgVitamin C
0gPolyol
0gAllulose
0.1gAlcohol
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Base
whisk the condensed milk, pumpkin, spices and vanilla until smooth.
2
Whip
whip the cream to soft peaks - it should hold a shape but still slump at the tip.
3
Fold
fold the cream through the pumpkin base in two additions, keeping the air in, then fold in the chopped cookie.
4
Freeze
spread into the tub, cover and freeze 6 hours until firm enough to scoop.
5
Serve
soften 5 minutes, then scoop 2 balls per person.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g heavy cream, whipped to soft peaks
- 54g54g sweetened condensed milk
- 45g45g canned pumpkin purée
- 1g1g ground cinnamon
- 0.3g0.3g ground ginger (a large pinch or 1/8 tsp)
- 0.2g0.2g ground nutmeg (a large pinch or 1/8 tsp)
- 0.5g0.5g vanilla extract
- 10g10g Oreo or other chocolate sandwich cookie, 1 cookie, chopped
