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–+ servings

No-Churn Pumpkin Spice Ice Cream with Chocolate Cookies

Sandi Gaertner
A thick and creamy no-churn pumpkin spice ice cream with chunks of gluten-free chocolate cookie.
5 from 5 votes
Print
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Course Gluten Free Frozen Dessert Recipes
Cuisine American
Servings 10
Calories 493 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 2 cups heavy whipping cream
  • 14 ounces condensed milk (regular or coconut are fine)
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 cup gluten-free chocolate cookies

Instructions
 

  • 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.

Video

Notes

Feel free to use any gluten free chocolate cookie or even chocolate chips!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 493kcalCarbohydrates: 48gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 188mgFiber: 2gSugar: 44g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.