Combine all of the ingredients for the pumpkin swirl. Set aside.
½ cup canned pumpkin purée, ⅓ cup light brown sugar, ¼ cup heavy whipping cream, 3 teaspoons instant pudding mix, 1 tablespoon sweetened condensed milk, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, ⅛ teaspoon salt
To Make the Ice Cream Base:
Use an electric mixer to whip the heavy whipping cream to soft peaks.
2 ½ cups heavy whipping cream
Add the pudding mix, instant coffee, and pumpkin pie spice. Continue whipping until stiff peaks form.
2 teaspoons instant pudding mix, 1 ½ teaspoon instant coffee granules, ¼ teaspoon pumpkin pie spice
Pour in the sweetened condensed milk, and whip to combine. Taste the mixture, and add additional instant coffee if desired.
10 ounces sweetened condensed milk
Layer half the ice cream base into a freezer-safe container followed by half the pumpkin swirl. Scoop the remaining ice cream base over the pumpkin swirl. Add the remaining pumpkin swirl on top. Use a knife to swirl the mixtures together.
Cover, and freeze for 12-24 hours.
Scroll up and see the post for tips, storage options, and FAQs.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of ice cream. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of The Kindred Whisk.