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
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Ingredients
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1 1/2 cups
heavy whipping cream
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1 -14 ounces
can sweetened condensed milk
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1/4 cup
pure pumpkin puree
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1 1/2 teaspoons
pumpkin pie spice
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4 tablespoons
bourbon
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3 tablespoons
brown sugar
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1 cup
crushed ginger snap cookies
Directions
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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.
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Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.
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By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.
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Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top. Cover and freeze overnight.
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Remove from freezer and serve. Can garnish with additional ginger snap cookies & whipped cream.
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