Pumpkin Ice Cream
With 5 ingredients only, you can have the best Fall pumpkin ice cream right inside your kitchen and it is no churn, rich, creamy!
Servings: 1 pint
Ingredients
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup Libby's Pumpkin Puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ to 1 cup cookie dough*
- 1 teaspoon espresso powder*
Instructions
- In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
- Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
- Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
- Freeze at least 4 hours or best overnight.
- Serve.
Notes
*optional
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