no churn pumpkin king oreo ice cream
This is Halloween, this is Halloween, Halloween, Halloween, Halloween...
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- orange food dye, to desired color
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1 cup Oreos, crushed, plus more for topping
- Oreo witch hats (see recipe below)
Oreo witch hats
- 10 Oreo wafers, cream center removed
- 10 Hershey's Kisses
- 1 cup semi sweet or dark chocolate chips
Instructions
- In the bowl of a stand mixer, combine the heavy cream, pumpkin puree, cinnamon, ginger, clove, and orange food dye. Whip on medium-high speed until soft peaks form, about 5-6 minutes. Adjust the food dye amounts as needed to achieve the orange hue you desire.
- Pour in the sweetened condensed milk and vanilla. Whip until combined. Fold in half of the crushed Oreos.
- Add half of the ice cream mix to a 9 x 5 inch bread pan. Sprinkle 1/4 cup of Oreos overtop, then dump the rest of the ice cream into the pan. Finish with the remaining Oreos.
- Cover and freeze the ice cream for at least 4 hours, but preferably overnight.
- Oreo witch hats: Melt the chocolate chips in a microwave-safe bowl for 1 minute. Stir, then heat an additional 20-30 seconds until very smooth. Line a large baking sheet with parchment paper. Dip the Oreo wafer into the chocolate, tossing to coat with a fork, then let excess drip back into the bowl before setting onto the baking sheet. Top with Hersheys kiss. If you desire a uniform color, you can dip the Kiss in the chocolate as well. I did! Set the baking sheet in the fridge for 10 minutes to let the chocolate set.
- Enjoy the ice cream in a bowl or atop a cone with a witch hat garnish!