No Churn Pumpkin Snap Ice Cream
Make this easy, homemade, no churn pumpkin snap ice cream recipe. It’s great for Fall and simple enough to make with kids.
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.
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.
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.
How to make no churn pumpkin snap ice cream
- 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
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.
You can add more caramel syrup when serving and garnish with a whole ginger snap cookie on top.
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