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Pumpkin ice cream in a polka dotted bowl with a silver and gold spoon.
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5 from 2 votes

Pumpkin Ice Cream

This super creamy no-churn pumpkin ice cream is filled with pumpkin puree, warm spices, and crushed Biscoff cookies. This ice cream tastes just like pumpkin pie with whipped cream.
Course Dessert
Cuisine Dessert
Prep Time 10 minutes
Cook Time 0 minutes
Chill time 6 hours
Total Time 6 hours 10 minutes
Servings 12 ½-cup servings (approximate)
Calories 249kcal

Ingredients

  • 2 cups chilled heavy cream
  • 14 oz can sweetened condensed milk
  • cup canned pumpkin puree* not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup crushed Biscoff cookies** optional

Instructions

  • Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. 
  • In a separate large bowl, whisk sweetened condensed milk, pumpkin puree, spices, and vanilla extract. Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Feel free to taste the ice cream base at this time. If you'd like it more heavily spiced you can whisk in additional pie spice or cinnamon. Stir in the crushed cookies (if using), reserving a few for topping the ice cream.
  • Pour the ice cream base into a freezer safe container (I use a metal cake pan or loaf pan). Smooth the top into an even layer. Sprinkle the top with the reserved crushed cookies.
  • Tightly cover and freeze until frozen, at least 6 hours, preferably overnight.

Notes

*I recommend Libby's brand pumpkin puree for this recipe because I find that it is thicker and less watery than some other brands.
**Feel free to leave out the cookies or swap for another type of cookie such as shortbread or gingersnaps.
Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container. The cookies in the ice cream will soften over time.

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 58mg | Potassium: 182mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2790IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg