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!

Course Dessert

Cuisine American

Keyword easy dessert recipes, easy pumpkin recipes

Prep Time 10

Additional Time 6

Total Time 6 10

Servings

Calories 376kcal

Author Nicole Cook

Ingredients

For Pumpkin Pie Puree

1 cup pumpkin puree
1 ½ teaspoons pumpkin pie spice

For Ice Cream Base

2 cups heavy cream
14 ounces sweetened condensed milk
1 teaspoons pumpkin pie spice extract
1 teaspoons pumpkin pie spice
1 pie crust baked, cooled and broken into pieces

Instructions

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.

Nutrition