Well, it’s that time of year and I concocted this Pumpkin Dulce de Leche Ice Cream Pie to celebrate. Oh yeah, I went there and it was good. It was so good, I plan to go there again. You either fall in the pumpkin spice love it or hate it camp. I’m in the love it camp. This is a nice twist on the traditional flavors adding the outrageously tasty flavor of Dulche de Leche and the crisp spicy goodness of ginger snaps. All ginger snaps are not created equal. I’m rather partial to Sweetzels, and not just because I’m a Philly gal. If you lack the gumption or desire to make your own ice cream, you can buy pumpkin ice cream and stir in the chunks of Dulce de Leche as it softens. I’m so in love with my new ice cream machine we may have to get a room. You may feel similar feelings about your new ice cream machine, I’m just sayin’.
- 1 box Sweetzels ginger snaps
- 4 Tbsp unsalted butter
- 2½ cups whole milk
- 1 cup firmly packed light brown sugar
- 2 Tbsp maple syrup
- 1 can solid pack pumpkin
- ½ tbsp pumpkin pie spice
- 1½ cups heavy cream
- 1 tsp vanilla
- ½ Can Nestle Dulche de Leche
- Whipped Cream
- Process cookies by pulsing in food processor to a soft crumb.
- Melt butter, pour into processed crumb and pulse to combine.
- Press crust into pie pan.
- Put crust in a 350 degree oven and bake for approximately 10 minutes.
- Combine milk, brown sugar, and maple on low speed until sugar is dissolved.
- Add in pumpkin and pumpkin pie spice, blend.
- Add heavy cream and vanilla, blend.
- The ice cream bowl needs to be frozen overnight in the coolest part of the freezer. Don't place bowl on machine until you're ready to make your ice cream.
- Pour mixture slowly into bowl. Let it blend for 15-25 minutes. The ice cream should be thick and creamy.
- Add the dulce de leche by the spoonful in the last five minutes of blending.
- Scoop ice cream into pie crust, I put as much as I could into my pie shell. There was a little left over, but that gave me something to nibble on while the pie set!
- Cover pie with plastic wrap and let it set in the freezer for 2 hours. Remove 15 minutes before serving.
- I used store bought whipped cream, but homemade whipped cream would be even tastier!
It’s outrageously tasty.
And it’s pretty too!
I took a poll on my Facebook page and the Cuisinart Ice Cream Maker was the clear winner, with the Kitchen Aid Mixer attachment coming in a close second. I plan to make all sorts of frozen treats with my new pink Cuisinart, so stay tuned. You can check them out with my affiliate links, if you buy one after you follow my links I get a small percentage of the sale. That helps pay for my ingredients and cool tools.
For my next trick, I am determined to conquer custard based ice cream. Because, well, custard.