No-Churn Pumpkin Pie Ice Cream
This no-churn pumpkin pie ice cream is creamy and delicious, made with a heavy cream and sweetened condensed milk base, pumpkin puree, and studded with crispy pie crust.
Servings: 10 (1/2 cup) scoops
Ingredients
- 2 cups heavy whipping cream
- 1 15 ounce can sweetened condensed milk
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup cooked pie crust chunks
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.
- Next, add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.
- Add the pie crust chunks and fold them in as well.
- Transfer the ice cream base to a 9x5 loaf pan and smooth out the top.
- Wrap the pan in plastic wrap and place it in the fridge for at least 12 hours.
- Once the ice cream is set, scoop and enjoy.
- Store any leftover ice cream in an airtight container in the freezer for up to two weeks.
Notes
- Heavy cream is used as the light and creamy base in our ice cream. Unfortunately, you can’t substitute lower-fat milk in this recipe as it won’t whip into whipped cream.
- Sweetened condensed milk adds sweetness to our ice cream and ensures that it doesn't become icy when frozen. Make sure to use sweetened condensed milk, not evaporated milk.
- Pumpkin puree adds great pumpkin flavor and color, make sure you’re using plain pumpkin puree, not pumpkin pie filling.
- To make the pie crust chunks, I baked a store-bought pie crust according to the package directions and then broke it into chunks. You could skip this part entirely or swap it with crushed graham crackers, waffle cones, or gingersnaps.
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 17g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 124mg | Fiber: 1g | Sugar: 5g