A fun seasonal treat that screams fall! Pumpkin Caramel Cookie Ice Cream – a smooth, creamy, no machine needed ice cream that’s bursting with flavor and studded with chunks of Biscoff cookies.
The first day of fall is almost here…I’m waiting with bated breath. As I’ve mentioned before, FALL is my very favorite season and I love everything about it!! I was going to save this perfect little pumpkin recipe for a little later in the fall, but I couldn’t hold out another minute. About 6 weeks ago, I made Pumpkin Pie Ice Cream and served Biscoff Cookies along side it. It was such a flawless pair that I decided when I made it again I was going to put the cookies in the ice cream.
This is one of those easy ice cream recipes that you don’t need a ice cream maker for – just whip the cream, add the rest of the ingredients and freeze. It was incredible with a little white chocolate sauce drizzled on top too! I’m heading off to visit the Duncan Hines Test Kitchen this weekend, I’m excited and a little nervous to meet some of my very favorite bloggers and see a ton of cool behind the scenes stuff at Duncan Hines. Join me on Instagram to see all of the action!
- 1 pint of HEAVY WHIPPING CREAM
- 1 can DULCE DE LECHE
- ½ cup PUMPKIN PUREE
- ½ teaspoon GROUND CINNAMON
- ⅛ teaspoon GROUND NUTMEG
- 12 BISCOFF COOKIES, coarsely chopped
- Whip cream until stiff peaks form. Add dulce de leche by the spoonful while mixing on low. Add in pumpkin puree, cinnamon and nutmeg. Gently stir in the cookies and put into a container and freeze about 6 hours until firm.
Recipe Source: Inspired by this Pumpkin Pie Ice Cream and this Dulce de Leche Ice Cream