Servings: 6 cups
Calories: 301kcal
Ingredients
- 2 cups heavy cream cold
- ¼ teaspoon kosher salt
- 14 oz. sweet condensed milk
- 1 cup canned pumpkin
- 2 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- 1 teaspoon pumpkin spice seasoning
- 1 teaspoon vanilla extract
- 6 biscoff cookies crumbled plus additional for topping
Instructions
- In a stand mixer or a bowl with a hand mixer, whip heavy cream and kosher salt until stiff peaks form, about 1 ½ minutes. Fold in condensed milk, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
- In a medium bowl, combine pumpkin, melted butter, brown sugar, pumpkin spice mix, and vanilla until smooth. Fold pumpkin mix and biscoff cookies into the ice cream base. Cookies should be evenly distributed and covered in the ice cream base.
- Transfer to a dish 8 x8 baking pan or 9x5 loaf pan. Cover tightly with plastic wrap, and place in the freezer for 6-8 hours or overnight before enjoying. Set ice cream out for 2 minutes before serving.
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Nutrition
Calories: 301kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 204mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3912IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg
Equipment
Hand Mixer
Large Bowl
Rubber Spatula
Loaf Pan
*Nutrition information is a rough estimate.
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