I was looking at the back of a label from a can of sweetened condensed milk, and it had a recipe for icecream that you didn't have to use an  icecream maker to make it. We don't own an icecream maker, and I've always wanted to try to make some homemade icecream. Thats when I decided I wanted to try and come up with an icecream that was pumpkin flavored, and then to add to it, why not make an icecream sandwich, and why not use my favorite Gingerbread recipe to boot! Not only were these yummy with our favorite holiday flavors, but we had fun making them as well.

Here is what you need:


2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 1/4 Cup of canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger
pinch of salt
1 teaspoon vanilla extract

Gingerbread Cookies

1 (3.5 oz) package of cook and serve butterscotch pudding mix
1/2 Cup Butter
1/2 Cup packed brown sugar
1 egg
1 1/2 Cup all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Step 1: Make the Icecream

Whisk the heavy whipping cream until peaks form. In another bowl mix the milk, pumpkin, and spices. Then fold the mixtures together, and place in a safe container and freeze overnight or until firm. Its that easy! While the icecream freezes make your cookies.
These look really tasty! I like all those flavor combinations too, pumpkin, butterscotch, and gingerbread. The perfect Fall dessert!

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