Description
Delicious no-churn Pumpkin Spice Ice cream with biscoff cookie crumbs and a biscoff cookie butter swirl!
Ingredients
- 12 oz (336 g) Sweetened Condensed Milk
- 8 oz (227 g or about half a can) Pumpkin Puree (not Pumpkin filling)
- 1 1/2 to 2 Tsp Pumpkin Spice
- 3/4 Tsp Cinnamon
- 2 Cups (473 g or 1 Pint) Heavy Whipping Cream, cold
- 1/2 Cup (130 g) Cookie Butter + extra when serving (optional), warmed
- 10 to 12 Biscoff Cookies, crushed
Instructions
- In a medium sized bowl, combine condensed milk, pumpkin puree, spices and vanilla and set aside. Adjust your spices if needed. Take a paper towel and place it on top of your pumpkin puree to soak up any excess liquid.
- Add cookie butter to a small bowl and warm in the microwave and set aside. It should take about 20 seconds or so. We want the consistency to be thinner to make it easy to swirl.
- In a large bowl, whip your heavy cream on medium (not high) until stiff peaks form. Be careful not to over whip. You can use a stand mixer fitted with the whisk attachment or a hand-held mixer.
- In 2 additions, gently fold your pumpkin mixture into your whipped cream.
- Gently fold in crushed cookies.
- Transfer half of your ice cream mixture to a freezer-safe container. Then add half of your warmed cookie butter on top, gently swirling into your ice cream.
- Add the remaining ice cream and finish with the rest of your cookie butter. Cover tightly with cling wrap and freeze for at least 4 hours before serving. Enjoy!
Notes
- For best results, allow to sit on the counter for about 10 minutes before serving.
- Prep Time: 15 Minutes
- Cook Time: 4 Hrs Freeze