Fall

No Churn Bourbon & Pumpkin Ginger Spice Ice Cream

Photo by Julie | Sweet and Spicy Monkey
Author Notes

An easy to make, No-Churn ice cream that encompasses the flavors of Fall with pumpkin, spices, and a little taste of bourbon. —Julie | Sweet and Spicy Monkey

  • Makes 32 ounces
Ingredients
  • 1 1/2 cups heavy whipping cream
  • 1 -14 ounces can sweetened condensed milk
  • 1/4 cup pure pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 tablespoons bourbon
  • 3 tablespoons brown sugar
  • 1 cup crushed ginger snap cookies
In This Recipe
Directions
  1. In a large bowl, add whipping cream, sweetened condensed milk, pumpkin, and Southern Comfort. Whip until soft peaks start to form in mix. Soft peaks should resemble fluffy little pillows.
  2. Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.
  3. By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.
  4. Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top. Cover and freeze overnight.
  5. Remove from freezer and serve. Can garnish with additional ginger snap cookies & whipped cream.

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