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.