Description
You’ll love this charming pastel orange ice cream with a little pumpkin spice that you can make in just 5 minutes to add to all manner of Fall desserts to make them even more awesome.
Ingredients
Scale
- 2 cups heavy whipping cream (472 mL)
- 1 Tablespoon mini marshmallows
- 1 tsp vanilla extract
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 3/4 cup canned pumpkin (180 g)
- 14 oz can sweetened condensed milk (414 mL)
- 4 oz amaretti cookies (optional)
Instructions
How to make pumpkin ice cream
- Line a loaf pan with a piece of parchment .
- Pour the cream into a mixing bowl and fit your mixer with a whip attachment. Melt the marshmallows in the microwave until they are puffed but not hard or caramelized. This will take about 30 seconds.
- Whip the cream until it holds its shape.
- Meanwhile, whisk the sweetened condensed milk with the pumpkin, vanilla extract and pumpkin pie spice.
- When the cream is holding stiff peaks, drizzle in the pumpkin mixture down the side of the bowl. Use a baking spatula to fold the two mixtures together until the color is no longer streaky.
- Pour a little of the ice cream into the loaf pan and then top it with some of the crushed cookies. Make two more layers of ice cream and cookies, ending with cookies on top. Cover the top of the pan with a layer of plastic wrap.
- Freeze overnight or about 8 hours. Ice cream is best eaten up within about 2 weeks.
- If you’d like, transfer the ice cream to a freezable lidded container like a Pyrex or one of Tavolo’s ice cream tubs for longer keeping.
Use a 
Make two more layers of ice cream and cookies, ending with cookies on top. Cover the top of the pan with a layer of plastic wrap.
Notes
Graham Crackers: for a pumpkin pie tasting ice cream, toast a sleeve of graham crackers in a 350F oven for about 8 minutes. Break up the crackers into coarse pieces and use them in place of either of the cookies.
- Prep Time: 5 minutes
- Category: Ice Cream
- Method: Freezer
- Cuisine: American