No Churn Pumpkin Pie Ice Cream
No Churn Pumpkin Pie Ice Cream takes a creamy ice cream base blended with spices and swirls pumpkin pie puree and pie crust pieces throughout. A wonderfully refreshing and delicious way to enjoy your pumpkin pie on a hot day. Mix up all the ingredients and freeze. No ice cream maker required!
This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. However as always, all recipes, opinions and texts are 100% our own.
How are we on Day 4 of #PumpkinWeek? Seems like it only just started, but nope, we have today and tomorrow left.
But man oh man, have you seen the recipes? I have so many on my list to try! So many amazing sweet AND savory things to make soon!
This No Churn Pumpkin Pie Ice Cream is a favorite at our house.
I don’t know where you are, but here in St. Louis, it’s still HOT. We got a glimpse at some cooler weather and now we are celebrating “second summer”. I cannot wait… I NEED cooler weather to get here.
But in the meantime, I’m going to enjoy this No Churn Pumpkin Pie Ice Cream.
I don’t know if you’ve been paying attention, but if you can drag your eyes away from this beautiful No Churn Pumpkin Pie Ice Cream, I’d really like to take another moment to thank our amazing sponsors.
Huge thanks to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending all of the bloggers products and coupons to help facilitate all these fun pumpkin recipes posted this week! Without you, it just wouldn’t be the same.
Exceptional products, exceptional brands. THANK YOU!!
This No Churn Pumpkin Pie Ice Cream is actually the ONLY recipe this week that does not use sponsored products. And that’s because it only calls for a handful of yummy ingredients. Super simple, super delicious!
Let’s talk a Little About #PumpkinWeek
#PumpkinWeek 2018 is hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway with some incredibly awesome prizes!
Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! (most of mine are pumpkin desserts or breakfast, like these Pumpkin Pie Pull Apart Muffins)
More Delicious Pumpkin Recipes:
Pumpkin Mashed Potatoes
Spicy Pumpkin Soup
Pumpkin Cheddar Biscuits
Pumpkin Cream Cheese Muffins
Pumpkin Cupcakes with Maple Buttercream
Pumpkin Pudding with Sour Cream Vanilla Topping
Pumpkin Spice Dessert Hummus
Are you ready to make No Churn Pumpkin Pie Ice Cream?
Don’t forget to check out these other fun recipes from Daily Dish Recipes:
- French Toast Muffins Bites
- Muffin Tin Apple Pies
- Coffee Cake Muffins
- Pumpkin Pie Spice Donut Muffins
- Pumpkin Pie Pancakes
Want more of the Best Pumpkin Recipes?
- Pumpkin Spiced Shotte
- Pumpkin Spiced Banana Bread
- Pumpkin Casserole with Roasted Marshmallows
- Roasted Garlic Cauliflower Pumpkin Soup
- Pumpkin Spice Latte Donuts
No Churn Pumpkin Pie Ice Cream
For Pumpkin Pie Puree
- 1 cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
For Ice Cream Base
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 1 teaspoon pumpkin pie extract
- 1 teaspoon pumpkin pie spice
- 1 baked pie crust cooled and broken into pieces
Pumpkin Pie Mixture
- In a bowl, blend the pumpkin puree with 1 1/2 teaspoons of pumpkin pie spice. Cover and refrigerate until ready to use.
Ice Cream Base
- In a large bowl, whisk together the sweetened condensed milk, pumpkin pie spice and pumpkin pie extract (yes, you can substitute a different extract, but it will change the flavor). Set aside.
- In another large bowl, whisk the cream with a mixer on medium-high speed until firm peaks form. This took about 2 minutes.
- Fold about half the whipped cream into the first bowl with a spatula until combined.
- Add the rest and mix until well blended.
- Pour into a chilled 9x5x3 metal loaf pan. Cover with tinfoil or a loaf pan lid and freeze until thick and creamy, about 2 hours.
- Remove from freezer and drop large spoonfuls of the refrigerated pumpkin puree around the top. Take a knife and swirl through making sure to push some down deep into the mixture. Repeat with the pie shell. Just drop random sized pieces throughout the ice cream and swirl into the mixture.
- Return covered to freezer until solid. At least 3 hours.
Loving the chunks of pie crust in there.
I was really NOT sure how it would hold up, but it was perfect. Added the perfect texture! 🙂
I live in Canada and can’t find pumpkin pie extract. Would pumpkin pie syrup work?
Hi Sherry, that’s a valid question. I have no idea though as extract isn’t very thick so I would imagine that syrup might change the consistency a bit. Do you have access to vanilla extract? Because you could use that instead and just add more of the pumpkin puree mixture to get the full pumpkin flavor. Honestly, you could make the ice cream without ANY extract at all. I’m just not real sure about adding a syrup to that mix. I’m simply a home cook but I assume that the consistency would be different and possibly freeze differently.