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

Scale

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)

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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.