Pumpkin Ginger Snap No Churn Ice Cream Recipe

Pumpkin Ginger Snap No Churn Ice Cream Recipe. No ice cream machine is needed for this easy no-churn ice cream! Perfect fall flavors for an easy to make treat the whole family will love.

What does no-churn mean?

It means no ice cream maker required — all you need is 10 minutes and an electric mixer. (Maybe just a whisk if you’ve been doing your push-ups.) It means just five ingredients and no fussy egg custard included. It means so dangerously easy to make, even a kid could do it.

How do you make no-churn ice cream softer?

Adding a liqueur or wine to an ice-cream mixture will make it softer because alcohol, like sugar, lowers the freezing point of a liquid. If you like the firmness of a particular recipe but want to add a liqueur for flavor, you might counter the addition of alcohol by cutting back on the sugar.

Pumpkin Ginger Snap No Churn Ice Cream Recipe

How To Make This Pumpkin Ginger Snap No Churn Ice Cream

Serves: 10 (double scoops)

Prep: 20 Minutes
In Active Time: 24 Hours

Ingredients:

1 – 32 oz heavy whipping cream
1 – 15 oz pumpkin puree

8 ginger snap cookies; crumbled in chunks
1 – 14 oz can sweetened condensed milk

Pumpkin Ginger Snap No Churn Ice Cream

Instructions:

Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.

Fold in the sweetened condensed milk. Fold in the pumpkin puree.

Crumble the ginger snap cookies.

Pour one layer of the ice cream mixer into a 9×9 pan. Add in ginger snap cookies. Add another layer of ice cream and then add ginger snap cookies.

Freeze in the pan overnight. Serve in ice cream cone or waffle cones.

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Pumpkin Ginger Snap No Churn Ice Cream Recipe

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Pumpkin Ginger Snap No Churn Ice Cream

Pumpkin Ginger Snap No Churn Ice Cream

No ice cream machine is needed for this easy no-churn ice cream! Perfect fall flavors for an easy to make treat the whole family will love.

Ingredients

  • 1 – 32 oz heavy whipping cream
  • 1 – 15 oz pumpkin puree
  • 1 – 14 oz can sweetened condensed milk
  • 8 ginger snap cookies; crumbled in chunks

Instructions

Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.

Fold in the sweetened condensed milk. Fold in the pumpkin puree.

Crumble the ginger snap cookies.

Pour one layer of the ice cream mixer into a 9×9 pan. Add in ginger snap cookies. Add another layer of ice cream and then add ginger snap cookies.

Freeze in the pan overnight. Serve in ice cream cone or waffle cones.

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