Pumpkin Cheesecake Ice Cream

8 oz cream cheese (room temp)
1 cup pumpkin puree
1 cup sour cream
1/2 cup heavy cream, (or whole milk)
2/3 cups sugar
3 tsp pumpkin pie spice
a pinch of salt
whip cream
biscoff cookies (or gingersnaps), crushed

• Place the cream cheese, sugar, sour cream, and pumpkin puree into a large bowl 
• Beat until smooth. 
• Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
• Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
• When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
• Top with whip cream and crushed biscoff cookies