No-Churn Pumpkin Gingerbread Ice Cream
Deliciously creamy no-churn pumpkin ice cream that is perfectly spiced, and stuffed with ginger biscuits!
Servings: 6 - 8 servings
Calories: 229kcal
Ingredients
- 2 cups (480ml) double/heavy cream
- 1 can (14oz/397g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ cup (170g) canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 12 Gingernut biscuits/Gingersnaps coarsely crushed
Instructions
- Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
- In a separate bowl, whisk together the condensed milk, vanilla, pumpkin puree, and spices. Gently fold in the whipped cream, then the crushed biscuits.
- Pour the mixture into a 9x5-inch loaf pan, sprinkle with extra crushed ginger biscuits if desired, then cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
Notes
This ice cream can be frozen for up to 1 month.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 23mg | Fiber: 1g | Sugar: 5g