Before summer officially closes for the year, and I begin releasing all the best pumpkin recipes I have, I wanted to share this No Churn Pumpkin Pie Ice Cream recipe with you.
As summer is beginning to wind down I am thinking to all of the fun fall recipes I love.
Most of my favorite fall recipes include either apple or pumpkin with lots of spice. This pumpkin pie ice cream is the perfect way to enjoy the upcoming fall pumpkin season and still relish in the last days of summertime while they are still here.
Gather these ingredients to make your Pumpkin Ice Cream.
Then scroll down for full Pumpkin Pie Ice Cream Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Pumpkin Pie Ice Cream Ingredients
- Heavy Whipping cream
- Sweetend Condensed Milk
- Pumpkin Puree or make your own with this recipe
- Pumpkin Pie Spice
How to Make Pumpkin Pie Ice Cream
Whip the cream until stiff peaks form.
Gradually add condensed milk while continuing to beat.
Stir in the pumpkin, vanilla and spice.
Freeze for at least 4 hours.
No Churn Pumpkin Pie Ice Cream
- 8 oz Heavy Whipping cream
- 14 oz Sweetened Condensed Milk
- 3/4 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla
- Whip the cream until stiff peaks form.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin, vanilla and spice.
- Freeze for at least 4 hours.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
You can find lots of super simple pumpkin recipes to satisfy your pumpkin cravings!