Pumpkin Pie Ice Cream | No Churn Ice Cream

5 from 4 votes

Pumpkin Pie Ice Cream | No Churn Ice Cream

This pie inspired no churn ice cream recipe is one of the easiest fall dessert recipes. And at just five ingredients, it's quick and budget friendly to make homemade ice cream.

Prep Time10

Cook Time0

Freezing time6

Total Time6 10

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 292kcal

Author: Jacqueline Piper

Equipment

Ingredients

2 cups whipping cream
1 cup pumpkin puree
15 oz can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Whip the cream to stiff peaks.
In a seperate bowl, whisk together the pumpkin puree, sweetened condense milk, vanilla extract, and the pumpkin pie spice.
Fold the pumpkin mixture into the whipped cream. Mix well.
Pour ice cream mix into a loaf pan. Cover with plastic wrap.
Freeze the ice cream for 6 hours or overnight. I like it best after it's sat overnight.

Notes

Substitutions - I use my homemade pumpkin pie spice recipe. Use your favorite one.

Make sure you use pumpkin puree and not pumpkin pie filling.

Freezing the ice cream for 6 hours will yield a soft-serve consistency.
Freezing the ice cream overnight will yield a hard ice cream consistency, which I prefer.

Storage - Lasts a few months in the freezer.

Nutrition