PUMPKIN PIE FROSTY
I don’t know if there was any better treat as a kid than french fries dipped in a Wendy’s Frosty. (Side note: If you haven’t tried that…YOU HAVE TO. Just trust me) Anyway…regular frosties are great…but Autumn baking calls for everything to be made with Pumpkin. So I present to you my new creation of heaven in a glass…AKA the Pumpkin Pie Frosty!! This copycat variation of a classic sweet treat is SO delicious, and so perfect for this cooler weather we are about to experience! (fingers crossed on that part!)
- 7 OZ. sweetened condensed milk (half of a can)
- 1 cup pumpkin puree
- 8 oz.tub of cool whip
- 1 3/4 cup of heavy cream
- 3/4 tsp. pumpkin pie spice
- NOTE: To make this healthier, you can use low fat cool whip and skin milk in place of the cream. It will be slightly less thick but still good.
Combine condensed milk, pumpkin, cool whip, and pumpkin pie spice in your ice cream makers frozen bowl. Use a spoon to stir and combine. It doesn't have go be completely combined, but as much as possible. Turn on your ice cream maker and pour in the cream as it spins. Let it turn for about 30 minutes, or until it is the consistency that you want. Top with more pumpkin pie spice or whipped cream as desired.