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No Churn Pumpkin Ice Cream

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Ingredients:

8 oz Heavy Whipping Cream
14 oz Sweetened Condensed Milk
3/4 cup Pumpkin Puree (not pie filling)
1 Tsp Pumpkin Pie Spice
1/2 Tsp Vanilla Extract
Gingersnap Cookies, optional, for topping

Directions:

  1. Add the heavy whipping cream to the bowl of a stand mixer. Whip on high speed until stiff peaks form.
  2. Add the condensed milk and continue to whisk until well combined.
  3. Add the pumpkin, vanilla, and pumpkin pie spice and beat until well combined.
  4. Add to a freezer safe container with lid and freeze for at least 4 hours or up to overnight.
  5. When ready to serve, garnish with crumbled Gingersnap cookies. Enjoy!
Course: Dessert, Treat
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