Biscoff Pumpkin Spice Ice cream - A delicious no-churn pumpkin spice ice cream with biscoff cookie crumbs and a biscoff cookie butter swirl!
INGREDIENTS
- Sweetened Condensed Milk - Can be found in a tin can in the baking isle, not the refrigerator.
- Pumpkin Puree - Make sure to use pumpkin puree and not pumpkin pie filling.
- Vanilla - Just a bit to enhance the flavors.
- Spices - We are using pumpkin spice and cinnamon for flavor.
- Heavy Whipping Cream - Heavy Cream gets whipped and will provide structure for our no-churn ice cream.
- Biscoff Cookies - Adds flavor and texture.
- Biscoff Cookie Butter - Complements the pumpkin and the warm spices nicely.
STEP BY STEP INSTRUCTIONS
- Step 1 - In a medium sized bowl, combine condensed milk, pumpkin puree, spices and vanilla. Take a paper towel and place it on top of your pumpkin puree to soak up any excess liquid.
- Step 2 - In a large bowl, whip your heavy cream on medium (not high) until stiff peaks form. Be careful not to over whip. You can use a stand mixer fitted with the whisk attachment or a hand-held mixer.
- Step 3 - In 2 additions, gently fold your pumpkin mixture into your whipped cream.
- Step 4 - Gently fold in crushed cookies.
- Step 5 - Transfer half of your ice cream mixture to a freezer-safe container. Then add half of your warmed cookie butter on top, gently swirling into your ice cream.
- Step 6 - Add the remaining ice cream and finish with the rest of your cookie butter. Cover tightly with cling wrap and freeze for at least 4 hours before serving.
Enjoy! And happy Fall!
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📖 Recipe
Biscoff Pumpkin Spice Ice Cream (no-churn)
Delicious no-churn Pumpkin Spice Ice cream with biscoff cookie crumbs and a biscoff cookie butter swirl!
INGREDIENTS
- 12 Ounces (336g) Sweetened Condensed Milk
- 8 Ounces (227g) Pumpkin Puree (not Pumpkin filling)
- 1 ½ to 2 teaspoon Pumpkin Spice
- ¾ teaspoon Cinnamon
- 1 Pint (473g) Heavy Whipping Cream cold
- ½ Cup (130g) Cookie Butter + extra when serving (optional) warmed
- 10 to 12 Biscoff Cookies crushed
Instructions
- In a medium sized bowl, combine condensed milk, pumpkin puree, spices and vanilla and set aside. Adjust your spices if needed. Take a paper towel and place it on top of your pumpkin puree to soak up any excess liquid.
- Add cookie butter to a small bowl and warm in the microwave and set aside. It should take about 20 seconds or so. We want the consistency to be thinner to make it easy to swirl.
- In a large bowl, whip your heavy cream on medium (not high) until stiff peaks form. Be careful not to over whip. You can use a stand mixer fitted with the whisk attachment or a hand-held mixer.
- In 2 additions, gently fold your pumpkin mixture into your whipped cream.
- Gently fold in crushed cookies.
- Transfer half of your ice cream mixture to a freezer-safe container. Then add half of your warmed cookie butter on top, gently swirling into your ice cream.
- Add the remaining ice cream and finish with the rest of your cookie butter. Cover tightly with cling wrap and freeze for at least 4 hours before serving. Enjoy!
Notes
- For best results, allow to sit on the counter for about 10 minutes before serving.
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