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 Frozen Treats
Keyword fall recipes, ice cream, pumpkin pie, pumpkin recipes
Prep Time 10minutes
Additional Time 6hours
Total Time 6hours10minutes
Author Nicole Cook
For Pumpkin Pie Puree
1 ½teaspoonspumpkin pie spice
For Ice Cream Base
1 14ozcan sweetened condensed milk
1teaspoonpumpkin pie extract
1teaspoonpumpkin pie spice
1baked pie crustcooled and broken into pieces
Pumpkin Pie Mixture
In a bowl, blend the pumpkin puree with 1 ½ 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.