Ever since I mastered the (incredibly simple) technique for no-churn ice cream this summer, I always wonder who the type of person is who actually bothers with an ice cream maker. Sure, the no-churn method isn't perfect, but it's so damn easy—and fast—that I'll never cheat on it.
With swimsuit season over, I'm back to eating all the ice cream I want (to be honest, I never really slowed down), but, like every other basic b*tch, I'm now on a strictly pumpkin diet until the holidays, so I wanted to incorporate my PSL love affair into ice cream.
This pumpkin pie ice cream is everything you love about pumpkin pie only as a cold treat. Packed with canned pumpkin, pumpkin pie spice, and crushed ginger snaps (which deliver a killer texture), this dessert is def one your friends will fight over. (Or hoard it and cozy up with the loaf pan of frozen creamy pumpkin and a Lifetime movie.) It takes minutes to whip up before it hits the freezer (yes, you still need to freeze it). All you need to mix whipped cream, a can of sweetened condensed milk, pumpkin, pumpkin pie spice, and crushed cookies—and get ready to gorge.
GET THE RECIPE HERE.
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