Friday, September 29, 2017

Pumpkin Cheesecake Ice Cream

Tis the season for everything pumpkin. For this ice cream recipe I dumped stuff in my mixer and hoped it worked. Thankfully it did. 


Ingredients: 
1 8 oz Whipped Cream
1 14oz can of sweetened condensed milk 
15 Gingersnaps, crushed
1 3oz package of Cheesecake Pudding Mix
1 and 1/2 cans of Canned Pumpkin 
5 Pumpkin Candy Corn (optional)
1 8oz block of cream cheese 

Step 1) Pour condensed milk in a mixing bowl

Step 2) Mix in cream cheese

Step 3) Add cheesecake Jello 

Step 4) Fold in whipped cream 

Step 5) Open can of pumpkin, add a layer to the bottom of a loaf pan 

Step 6) Crush a thin layer of gingersnaps on top of pumpkin layer

Step 6) Add layer of cheesecake mix on top of pumpkin/ginger snap layer 

Step 7) Keep alternating all three layers

Step 8) Run a spatula around the pan to lightly mix layers. Do not over mix.

Step 9) Top with more gingersnaps and pumpkin candy corn

Step 10) Freeze overnight. If you can wait that long :)  

Step 11) Enjoy! 




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