Ingredients

The following ingredients have 6 Servings
  • 14 ounces Sweetened Condensed Milk
  • 2/3 cup Pumpkin Puree
  • 1 1/4 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 2 cups Heavy Cream
  • half a recipe of Pumpkin Spice Salted Caramel Sauce
  • 2 ounces crushed crunchy Gingersnap Cookies

Instruction

  • Chill the mixing bowl for the whipping cream and beaters in the freezer until very cold.
  • In another medium bowl, combine the sweetened condensed milk, pumpkin puree, pumpkin spice, and vanilla extract. Mix until combined. Set aside.
  • Remove the mixing bowl and beaters from the freezer. Beat the cream on medium high until stiff peaks form, about 3 minutes.
  • Add the whipped cream to the pumpkin mixture and gently fold together until well combined. A spatula works well for this.
  • A bread pan or 8x8 baking pan work really well for freezing the ice cream.
  • Add a few large dollops of the pumpkin spice caramel sauce to the bottom of the pan.
  • Then, sprinkle some of the crushed gingersnap.
  • Next, layer a few scoops of pumpkin spice ice cream on.
  • Repeat, making several layers, until all of the pumpkin spice ice cream, caramel, and gingersnaps are used.
  • Freeze until firm, about 5 - 6 hours.