Pumpkin Cheesecake Cookie Ice Cream
Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup crumbled Pepperidge Farm Pumpkin Cheesecake Cookies about 3 cookies
Combine heavy cream, whole milk, sugar and vanilla together in a bowl. Whisk until sugar has dissolved.Refrigerate until chilled, about 2 hours.
Once chilled, freeze ice cream according to your ice cream maker manufactuerer's instructions. When there are about 5 minutes left, slowly mix in cookies until they are incorporated.
Spoon the ice cream into a freezer safe container and freeze ice cream until firm, about 4 hours. Serve.
Keywords: dessert, fall, ice cream, pumpkin