Pumpkin Ice Cream

5 from 2 reviews

With 5 ingredients only, you can have the best Fall pumpkin ice cream right inside your kitchen and it is no churn, rich, creamy!




  1. In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
  2. Turn off the mixer then add Libby’s Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
  3. Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
  4. Freeze at least 4 hours or best overnight.
  5. Serve.