If you’re on the hunt for a dessert that perfectly blends the cozy flavors of fall with a touch of indulgence, you’re going to love this Pumpkin Ice Cream with Biscoff Cookies Recipe. Creamy, spiced pumpkin ice cream swirled with the irresistible crunch and caramel notes of Biscoff cookies makes for a dreamy treat that’s easy to whip up and impossible to resist. Whether you’re serving it at a festive gathering or simply enjoying a quiet night in, this delightful combination brings warmth and sweetness together in the most delightful way.
Ingredients You’ll Need
This Pumpkin Ice Cream with Biscoff Cookies Recipe relies on simple, wholesome ingredients that create a luscious texture and rich flavor profile. Each ingredient plays a crucial role—from the silky cream and milk providing that smooth mouthfeel, pumpkin puree giving the signature autumnal freshness, to pumpkin pie spice infusing warmth and depth. And of course, those Biscoff cookies add a wonderful crunch and caramel spice that elevate every bite.
- 2 cups heavy cream: For a luxuriously creamy base that’s essential to achieving the perfect ice cream texture.
- 1 cup whole milk: Lightens the mixture just enough to balance the richness while adding smoothness.
- 14 ounces nonfat sweetened condensed milk: Adds sweetness and creaminess without the need for an ice cream maker with complicated machines.
- 8 ounces pumpkin puree: The heart of the recipe, bringing natural pumpkin flavor and vibrant color.
- 1 tablespoon pumpkin pie spice: A blend of cinnamon, nutmeg, and clove that brings warmth and spice to every spoonful.
- 4-6 Biscoff cookies, crumbled: These cookies add a unique caramelized crunch that makes this ice cream truly special.
How to Make Pumpkin Ice Cream with Biscoff Cookies Recipe
Step 1: Combine the Base Ingredients
Start by stirring together the heavy cream, whole milk, sweetened condensed milk, pumpkin puree, and pumpkin pie spice in a large bowl. Make sure everything is well mixed and smooth. This step ensures that all the luscious flavors and creamy textures blend perfectly before the freezing begins.
Step 2: Churn and Add Cookies
Pour your mixture into the frozen bowl of your ice cream maker and turn it on. As the ice cream begins to thicken, incorporate the crumbled Biscoff cookies so they mix evenly throughout the creamy pumpkin base. The churning process not only freezes the ice cream but also distributes those cookie bits beautifully.
Step 3: Achieve Soft-Serve Perfection
Allow the ice cream to churn for 30-45 minutes or until it reaches a soft-serve consistency. This means it’s creamy and thick but still scoopable—an ideal texture before going into the freezer for firming.
Step 4: Freeze for Firmer Texture
Transfer the churned ice cream into a freezer-safe container, cover it tightly, and chill for at least 2-4 hours or overnight if you have the patience. This extra time in the freezer lets the ice cream harden to the perfect scoopable firmness, locking in the divine flavors and textures.
How to Serve Pumpkin Ice Cream with Biscoff Cookies Recipe
Garnishes
Enhance the visual appeal and texture by topping your pumpkin ice cream with some additional crumbled Biscoff cookies or a light dusting of cinnamon. A drizzle of caramel sauce or a dollop of whipped cream can also take this dessert to the next level, making it irresistibly inviting.
Side Dishes
Serve this pumpkin ice cream alongside warm apple pie or spiced pecan bars for a perfect autumn dessert spread. Its creamy, spiced flavor complements baked treats wonderfully, creating a cozy and memorable meal finale.
Creative Ways to Present
For an impressive twist, scoop the pumpkin ice cream into mini pumpkin-shaped bowls or hollowed-out cinnamon rolls for a fun presentation. You can even layer it with crumbled Biscoff cookies and pumpkin spice granola in parfait glasses, adding texture and layers of flavor in each bite.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Ice Cream with Biscoff Cookies Recipe will keep beautifully in a tightly sealed container in your freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface before sealing the lid.
Freezing
This ice cream freezes well for up to two weeks without losing its creamy texture or flavor. Just make sure it’s stored in an airtight container and defrosted slightly before serving for the best consistency.
Reheating
Since this is ice cream, no reheating is necessary. Instead, let your ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly if it’s too firm straight from the freezer.
FAQs
Can I make this recipe without an ice cream maker?
Yes! You can prepare the base as instructed, then freeze it in a shallow container, stirring it every 30 minutes for a few hours to break up ice crystals and mimic the churning process. This will give you a slightly different texture but still delicious results.
Are Biscoff cookies the only cookie option?
While Biscoff cookies add a unique caramelized flavor that pairs beautifully with pumpkin, you can experiment with ginger snaps, gingersnaps, or even crushed graham crackers for a tasty twist.
Is this recipe very sweet?
The sweetened condensed milk ensures the ice cream has a pleasant sweetness that highlights the pumpkin and spices without being overpowering. You can adjust sweetness by using less condensed milk or adding a splash of vanilla extract.
Can I substitute canned pumpkin with fresh pumpkin?
Fresh pumpkin can be used, but be sure to cook and puree it until smooth to have the right consistency. It might also alter the flavor slightly, offering a fresher but less concentrated pumpkin taste.
How long does the ice cream last once made?
If stored properly in an airtight container in the freezer, this pumpkin ice cream will stay fresh and delicious for up to two weeks. For best taste and texture, try to consume it within that time window.
Final Thoughts
There’s something utterly magical about combining pumpkin and Biscoff cookies into a creamy homemade ice cream, and this Pumpkin Ice Cream with Biscoff Cookies Recipe captures that magic perfectly. It’s a treat that feels special enough for holidays but easy enough to enjoy anytime you’re craving a cozy, comforting dessert. I really hope you give it a try and fall in love with it just as much as I have!
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Pumpkin Ice Cream with Biscoff Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 35 minutes (including freezing time)
- Yield: 4.4 cups
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Description
This homemade pumpkin ice cream recipe offers a creamy, spiced dessert perfect for autumn or whenever you’re craving a seasonal treat. Featuring smooth pumpkin puree blended with pumpkin pie spice and sweetened condensed milk for rich sweetness, it’s elevated by crunchy Biscoff cookie crumbles throughout. This no-cook, churned ice cream is simple to prepare and provides a luscious, fall-flavored indulgence that can be enjoyed as soft serve or firmer when frozen overnight.
Ingredients
Ice Cream Base
- 2 cups heavy cream (454 grams)
- 1 cup whole milk (227 grams)
- 14 ounces nonfat sweetened condensed milk (396 grams, about 1 can)
- 8 ounces pumpkin puree (227 grams, about ½ can)
- 1 tablespoon pumpkin pie spice (9 grams)
Add-ins
- 4–6 Biscoff cookies (50–75 grams, crumbled)
Instructions
- Combine Ingredients: In a large bowl, stir together the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice until the mixture is smooth and fully combined.
- Freeze in Ice Cream Maker: Pour the mixture into the frozen bowl of your ice cream maker and turn the machine on. Gradually add the crumbled Biscoff cookies while the machine is running to incorporate them evenly into the ice cream.
- Churn to Soft Serve: Allow the ice cream to churn for 30 to 45 minutes until it reaches a soft-serve consistency, creamy and smooth but still scoopable.
- Harden in Freezer: Transfer the ice cream to a freezer-safe container. Cover it tightly and chill in the freezer for at least 2 to 4 hours, or preferably overnight, to achieve a firmer texture. Keep frozen until ready to serve.
Notes
- The pumpkin pie spice can be adjusted to taste or substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Using a high-quality pumpkin puree will enhance the flavor and texture of the ice cream.
- Biscoff cookie amounts can be customized for more or less crunch.
- No cooking is required, but an ice cream maker is necessary for churning and achieving the right texture.
- For a dairy-free variation, substitute heavy cream and milk with coconut milk and use a suitable condensed milk alternative.
