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Add a photoTasty homemade pumpkin cheesecake ice cream you can make in a flash. No cooking custard ice cream. Perfect for the holidays.
Ingredients
- 3/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup of Greek yogurt vanilla flavor
- 1 cup of pumpkin puree
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 2 cups of heavy cream
Directions
- Directions:
- Beat eggs, sugars and vanilla together until light and fluffy. Add pumpkin puree, spices and vanilla yogurt and beat, gradually add the heavy cream until all is blended. Pour ingredients into ice-cream maker, follow the directions on your machine. When the ice cream is done put it into another container and freeze until solid.
- In the meantime either bake some snickerdoodles or buy some.
- Assembling the sandwiches:
- Scoop out one nice size round scoop of ice-cream and put on a sheet of wax paper.
- Fold over the paper and with the palm of your hand press the ice-cream down and then round out by pressing the side up evening out your round ice cream.
- Before you put the ice-cream and cookies together put the ice cream that you flattened out back into the freezer until it is hard about an hour or more. After the ice-cream is hard then un-wrap ice-cream and put a cookie on top, then flip over peel off wax paper and put the other cookie on. Wrap up again in wax paper and put in a gallon size zip lock bag and freeze until ready to eat.
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