Make this easy, homemade, no churn pumpkin snap ice cream recipe. It's great for Fall and simple enough to make with kids.
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Fall in Dallas is so fickle, one minute I'm in a cardigan sipping pumpkin spice lattes, and then the next, I'm in a tank top eating ice cream. So to keep things consistent with Fall, and this inconsistent weather, I decided a no churn pumpkin snap ice cream would be fun to make with the kids.
I try to find fun ways to get them in the kitchen with me like here. Since we are falling so hard for pumpkin over here (see what I did there) these pumpkin snap cookies I found in my local Sprouts were an obvious choice.
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What does no-churn ice cream mean?
No churn ice cream just means you don't need an ice cream maker. Since I don't have an ice cream maker this no churn pumpkin snap ice cream was perfect. It's super easy because you can use hand mixer or a food processor to combine the ingredients. I used an electric hand mixer, however this recipe really doesn't require any equipment. You could use a whisk or a wooden spoon to whip the cream.
Does no-churn ice cream taste good
No churn ice cream is delicious! It has a smooth creamy texture. What I enjoy about this recipe is that once you establish the base it's customizable, which is what makes it so great to do with kids.
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No churn ice cream flavors
I added a caramel ribbon and crushed pumpkin snap cookies to my no-churn ice cream. However, the kids created individual flavors. My son added sprinkles to his to make a funfetti flavor. My daughter added chocolate chips and crushed Oreo cookies.
No churn Ice cream without eggs
This no-churn ice cream doesn't have eggs, so it's perfect for anyone with egg allergies, which is another reason it's perfect for little ones.
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How to make no churn pumpkin snap ice cream
No Churn Pumpkin Snap Ice Cream
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Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (feel free to add more if you want a sweeter ice cream)
- 8 pumpkin snap cookies crushed
- 1 teaspoon cinnamon
- *optional* store bought caramel syrup
Instructions
1. In a large bowl mix the heavy whipping cream, vanilla, and cinnamon together. Whip the mixture until you see stiff peaks forming.
2. Put the pumpkin snap cookies in a sandwich bag and crush them until they are in crumb size pieces.
3. Gently fold the cookie crumbs into the whipped cream mixture.
4. Pour the mixture into a loaf pan or any baking dish. *optional* drizzle caramel syrup on top of the mixture
5. Freeze for 6-8 hours.
6. Scoop and enjoy.
Notes
You can add more caramel syrup when serving and garnish with a whole ginger snap cookie on top.
If you make this recipe be sure to post it on Instagram and Facebook and tag @mochasandmimosas!
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