Easy Pumpkin Ice Cream
Pumpkin flavored ice cream made with whipped cream and condensed milk.
Servings 8
Cost 5
Ingredients
- 1 cup canned pumpkin
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ginger
- 1 tablespoon vanilla extract
- 1 can Eagle Brand condensed milk
- 2 cups heavy cream
- maple sandwich cookies or gingersnaps
Instructions
- Mix together the pumpkin, spices, vanilla and condensed milk.
- Beat the cream until stiff peaks start to form, then fold together with the pumpkin mixture.
- Transfer it to an ice cream maker and freeze according to manufacturer's directions. Alternatively, you can transfer it to a loaf pan, cover with plastic wrap and freeze for a few hours or until firm.
- If adding cookies, stir them into the ice cream as you pack the mixture into a container. If making loaf pan ice cream (no-churn), stir them in before you put the mixture in the loaf pan.
