If you’re running short on time this week, this festive ice cream takes less than 10 minutes to make!
Looks good, yes??
This is a no churn ice cream made even easier with already prepared Cool Whip, sweetened condensed milk, pumpkin, cream cheese, vanilla extract and pumpkin pie spice, with optional caramel topping
Just beat the cream cheese with the pumpkin, milk and flavorings
Pretty color!
Now gently fold in the Cool Whip
And simply swirl a few times to create layers of flavor and a pretty presentation
Put the mixture into a container with a lid and place in the freezer for at least 6 hours
Top the ice cream with caramel topping if desired
It’s cool, creamy, dreamy good and not as heavy as a slice of pie
Thanksgiving with a twist!
Pumpkin Cheesecake Swirl Ice Cream
Ingredients
- 1 can 14 oz. sweetened condensed milk
- 1 tub 8 oz., Cool Whip defrosted
- 1 cup canned pumpkin
- 8 oz. whipped cream cheese softened
- 2 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- caramel sauce optional
Instructions
- Combine milk, pumpkin, cream cheese, extract and spice in a mixing bowl and mix until thoroughly combined and smooth.
- Fold in the Cool Whip, very gently and do not overmix, you want the cheesecake mixture to create a swirl in the Cool whip.
- Place into a freezer container and freeze for at least 6 hours before serving.
- Scoop into bowls to serve and top with caramel sauce if desired.
🦃 🦃 🦃
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday