Pumpkin Ice Cream with Biscoff Cookies Recipe
This rich and creamy Pumpkin Ice Cream recipe combines smooth pumpkin puree with warm pumpkin pie spice and crunchy Biscoff cookie crumbles for a delightful fall-inspired dessert. Made without an ice cream base requiring eggs, it’s easy to stir, churn, and freeze, resulting in a soft-serve treat that firms up perfectly in the freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (churning in the ice cream maker)
- Total Time: 3 hours (including freezing time)
- Yield: 4 servings
- Category: Dessert
- Method: Ice Cream Maker Churning
- Cuisine: American
Ingredients
Dairy & Milk
- 2 cups heavy cream (454 grams)
- 1 cup whole milk (227 grams)
- 14 ounces nonfat sweetened condensed milk (396 grams, 1 can)
Produce & Flavoring
- 8 ounces pumpkin puree (227 grams, about ½ can)
- 1 tablespoon pumpkin pie spice (9 grams)
Mix-ins
- 4-6 Biscoff cookies (50-75 grams, crumbled)
Instructions
- Prepare the mixture: In a large bowl, thoroughly stir together the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice until well combined and smooth.
- Start churning: Pour the blended mixture into the frozen bowl of your ice cream maker and turn the machine on. As it churns, gradually add the crumbled Biscoff cookies, allowing the machine to evenly incorporate the cookie pieces throughout the ice cream.
- Churn to soft-serve: Allow the ice cream to churn inside the machine for approximately 30 to 45 minutes, or until it reaches a soft-serve consistency that is thick and creamy but still scoopable.
- Freeze for firmness: Transfer the churned ice cream into a freezer-safe container and cover it tightly. Place it in the freezer for at least 2 to 4 hours, preferably overnight, to allow it to firm up to a traditional ice cream texture.
- Serve: Once fully frozen, scoop the pumpkin ice cream into bowls or cones and enjoy the rich, spiced flavor with crunchy cookie bits.
Notes
- For best results, ensure your ice cream maker bowl is fully frozen prior to use, usually about 24 hours in the freezer.
- You can adjust the amount of pumpkin pie spice to your taste, adding more for a spicier flavor.
- Substitute Biscoff cookies with other spiced or ginger cookies if desired.
- This ice cream is best stored in an airtight container to avoid freezer burn.
