PUMPKIN SPICE GRANOLA BUTTER SWIRLED NO-CHURN ICE CREAM

In a large bowl, stir together the sweetened condensed milk and extracts.

In a separate bowl (or stand mixer), whip the heavy cream until you get soft peaks.

Gently fold the whipped cream into the condensed milk and vanilla mixture until combined.

Pour half of the ice cream mixture into a 9x13” baking dish. Dollop ¼ cup of the granola butter on top. Use a knife to swirl, and then top with half of the crushed graham crackers.

Then, repeat with the rest of the ice cream mixture, granola butter, and crushed graham crackers.

Cover the dish and place in the freezer for at least 6 hours or until the ice cream is set.

Scoop and enjoy!