(*This post was sponsored by Immaculate Baking. All delicious opinions are my own.)
Pumpkin spice and everything nice is a fabulous saying for this thick and creamy no-churn pumpkin spice ice cream with chopped gluten-free chocolate cookies inside!
You may think I am nuts to make ice cream in October, but trust me when I say this pumpkin ice cream is worth it! Keep scrolling to see a simple video that shows you how to make this ice cream!
Did you know you can easily make ice cream recipe without a machine?
No-churn ice cream is by far the easiest way to make ice cream. All you have to do to make this easy no machine ice cream is take two basic ingredients, add in the flavors and mix-ins you love, whip and freeze.
It doesn’t get any easier than that. Just check out this easy video to see how to make this ice cream!!
When Immaculate Baking Company asked me to create something special with their gluten-free refrigerated cookie dough packs, I knew exactly what I wanted to make! I love creating fun gluten-free recipes :-).
I use Immaculate Baking mixes fairly often as my kids have quite the sweet tooth. You may remember these delicious Gluten Free Almond Joy Cookie Bars I made with their Gluten-Free Double Chocolate Cookie Mix.
Immaculate Baking Gluten Free Cookie Mixes
Immaculate Baking Company makes a lot of baking mixes, both gluten-free and regular. (*Make sure you double check that the box says gluten-free!) Their gluten-free mixes and cookies are made in a dedicated gluten-free space, so no worries about cross-contact!
Their baking mixes are wholesome and delicious. Many of their mixes are also certified organic!!
Today I am gushing about their EASY refrigerated cookie dough. You can buy their gluten-free cookie packs in double chocolate, peanut butter, or chocolate chip. (Immaculate Baking also make boxed mixes if you prefer to mix up your own batch! Look for gluten-free free chocolate chip, sugar cookie, and double chocolate cookie mixes!)
Now picture these chocolaty gluten-free cookies with pumpkin spice…now you can see where I got my inspiration from for this easy pumpkin ice cream!!
Feel like you want to dip a spoon into this bowl of pumpkin spice ice cream? There are companies that make a gluten-free ice cream cone if you prefer a cone. You can also make your own homemade DIY Gluten-Free Waffle Cones as my son demonstrated.
The heroes of this recipe are the pumpkin and the soft gluten-free double chocolate cookies…there is no doubt about it. This combination is made in heaven. The cookies bake up soft, which makes them easy to scoop in this pumpkin pie spice ice cream.
Tips and Substitutions:
- If you don’t want too much chocolate in your ice cream (is that even possible??) Try one of Immaculate Baking’s other deliciously moist gluten-free cookies. I bet their chocolate chip or peanut butter cookies would also taste delicious in this no-churn ice cream recipe.
- I used a Vitamix to blend this ice cream up in just seconds. If you don’t have a Vitamix, feel free to use a different blender, or even a hand mixer to whip it up.
- I like a strong pumpkin spice flavor. Feel free to vary the quantities of spice to make it perfect for you.
- I used an organic condensed milk for this recipe. There is also a coconut condensed milk that will also work beautifully in this pumpkin ice cream recipe.
See all of those big chunks of gluten-free chocolate cookie in this pumpkin spice ice cream? Those big cookie chunks are what takes this ice cream over the top!!
Are you ready to make a batch of cookies and this pumpkin spice ice cream recipe?
Add the pumpkin puree, heavy whipping cream, condensed milk and pumpkin pie spices to a Vitamix or blender. You can add these ingredients in any order, just dump them in!
Whip the ingredients until they are thick and fluffy like what you can see through the top of the Vitamix here.
Pour the whipped cream into a bread loaf or other freezer-safe container. (Sorry the photo is slightly blurry, I took a snapshot from the video below.)
How to make no-churn pumpkin ice cream with gluten free double chocolate cookies:
A thick and creamy no-churn pumpkin spice ice cream with chunks of gluten-free chocolate cookie.
- 1 cup pumpkin puree
- 2 cups heavy whipping cream
- 14 ounces condensed milk (regular or coconut are fine)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup gluten-free chocolate cookies
Add all ingredients to your Vitamix or blender.
Blend on high for 30-40 seconds until the cream is thick and creamy.
Pour into a freezer safe container. Add chopped up gluten-free chocolate cookies and mix.
Freeze for 1-2 hours.
More Yummy Gluten-Free Dessert Recipes to Try!