Ok, so are you ready for an amazing no-churn ice cream recipe!?!
This is my Fall-version of the no-churn recipe I shared last month . . . pumpkin & gingersnap!
Words can't describe how crazy good it is. Really!!
It all started when I came across this limited edition of CARAMEL condensed milk several weeks ago. I bought a few cans knowing that something amazing would come from baking with it.
I originally thought of making a basic no-churn CARAMEL ice cream - which would've still been yummy, BUT I knew that I could be more creative than that. So I waited. And I'm so glad that I did, because in the quiet hours - one early morning - I thought of a GREAT way to use this CARAMEL sweetness. It turns out to be the perfect warm-flavored base for a Fall-inspired no-churn ice cream!
Friends, you have to try this!
Well, this one - and my recipe for slow-cooker pumpkin and caramel bread pudding that I'm sharing in a few days! It's also on my list of TOP 3 favorite Fall desserts this year!
Ok, back to the ice cream . . .
The base is creamy sweet with the warm flavors of caramel and pumpkin spices. I also add 3/4 cup of pumpkin puree, as it adds a beautiful soft orange hue and great texture.
I thought that gingersnap cookies would be a great addition to the ice cream . . . and they are! They add a second layer of spiciness and the perfect crunch!
No-churn pumpkin & gingersnap ice cream might be the perfect Fall-inspired (frozen) dessert!
I can't wait to hear what you think of it too!
Pumpkin and gingersnaps . . . a match made in heaven!!
no-churn pumpkin & gingersnap ice cream
. . . . . .
1 can (14 ounces) CARAMEL-flavored sweetened condensed milk
2 cups cold heavy cream
3/4 cup pumpkin puree
3/4 cup pumpkin puree
2 teaspoons pure vanilla extract
1 1/4 teaspoons pumpkin spice
1 1/4 teaspoons pumpkin spice
1 bag of gingersnap cookies, broken into smaller pieces
**Harder cookies - like Nabisco - keep the most crunch (softer ones will dissolve)**
**Harder cookies - like Nabisco - keep the most crunch (softer ones will dissolve)**
. . . . . .
In a medium bowl, stir together condensed milk, pumpkin puree, vanilla, and pumpkin spice.
In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture.
Fold in 2 cups (or more if you like) crushed gingersnap cookies.
Fold in 2 cups (or more if you like) crushed gingersnap cookies.
Pour into a 4 1/2-by-8 1/2-inch loaf pan. Sprinkle more crushed gingersnap cookies on top.
Freeze until firm, 6 hours.
Freeze until firm, 6 hours.
LET'S STAY in touch!
. . . . .
