Pumpkin No-Churn Ice Cream with Ginger Snap Cookies
Prep Time: 20mins
Total Time: 6hrs20mins
The ice cream lasts about 2 weeks.
114-oz. can sweetened condensed milk
2/3cup100% pumpkin puree, not pumpkin pie filling
3/4teaspoonfine sea salt
Pinchof cloves and allspice
1/2teaspoonorange zest, optional
4ozginger thins or ginger snaps, roughly chopped
In a medium bowl, mix together pumpkin puree, sweetened condensed milk, vanilla, spices, and orange zest (optional).
In a second large bowl, beat the heavy cream with an electric mixer or in a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
In a large bowl, combine the pumpkin puree with the vanilla, salt, cinnamon, nutmeg, orange zest (optional), sweetened condensed milk, cloves, and allspice. Mix until all ingredients are well combined.
Next, gently fold the whipped cream into the pumpkin, stopping when the mixture looks smooth, with no more streaks of whipped cream.
Finally, mix in the cookies until they are well dispersed.
To freeze the ice cream, pour the mixture into a loaf pan, or metal cake pan. Spread the top until it is flat, then press a sheet of wax paper on top until there are no air bubbles underneath—this will prevent the top from getting icy.
Transfer to the freezer and freeze for at least 6 hours.