Pumpkin Pie Ice Cream
This Pumpkin Pie Ice Cream is a no-churn recipe that is easy to make, takes just five ingredients, and tastes like Fall in a cone!
Servings: 6 people
Calories: 555kcal
Cost: $6.27
Equipment
- Loaf pan
- large mixing bowl
- handheld mixer
- Liquid measuring cup
- Measuring cups and spoons
- mixing spoon
Ingredients
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 1 ½ cup pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Ice cream cones for serving optional
Instructions
MAKE ICE CREAM MIXTURE:
- Place a loaf pan into the freezer to chill.
- In a large mixing bowl with an electric mixer, beat the heavy cream until stiff peaks form.
- Gently stir in the condensed milk, pumpkin, vanilla extract, and pumpkin pie spice.
FREEZE:
- Remove the loaf pan from the freezer and pour the pumpkin ice cream mixture into the loaf pan.
- Cover with plastic wrap, place the ice cream into the freezer, and chill for 6-8 hours until the ice cream is set.
TO FINISH:
- Serve in bowls or scoop into ice cream cones.
Notes
- This recipe makes about 1 ½ quart of ice cream.
- Store leftover ice cream in an airtight container in the freezer for 3-4 weeks, or store in the loaf pan with plastic wrap for up to 1 week.
Nutrition
Serving: 2scoops | Calories: 555kcal | Carbohydrates: 56g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 246mg | Potassium: 417mg | Fiber: 6g | Sugar: 38g | Vitamin A: 6945IU | Vitamin C: 5mg | Calcium: 268mg | Iron: 1mg