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Home » Fall » Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Published: Sep 23, 2015 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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No Churn Pumpkin Pie Ice Cream

I have been dreaming about making this homemade Pumpkin Pie Ice Cream since last winter. On one of my shopping trips to Publix I bought a half gallon of Pumpkin Ice Cream. Oh, my it was so good. I knew I had to try to make my own no churn Pumpkin Pie Ice Cream at home. I think I hit the nail on the head!

No Churn Pumpkin Pie Ice Cream recipe via flouronmyface.com

This easy Pumpkin Pie Ice Cream recipe can be made without an ice cream maker. Yes, you heard me right! No ice cream maker needed. All you need is a hand mixer and you can enjoy a bowl of homemade pumpkin ice cream in just a few hours.

No churn ice cream is easy to make. Making ice cream in an ice cream maker takes a lot of work and a lot of time.

Homade Pumpkin Ice Cream recipe via flouronmyface.com

I do own an ice cream maker. Where it is at the moment I couldn't tell you. I think it is in my storage unit, but I can't guarantee that. It could be right here under my nose lost in the mess out in the garage.

,Just so you know there is a difference in the texture of no-churn ice cream. The reason homemade churned ice cream is so good is because the ice cream maker is scraping the barrel hundreds of times as it is churning. That gives the homemade ice cream a smooth velvety texture.

No-churn ice cream is not as creamy as churned ice cream because as the "ice cream" freezes ice particles form giving the ice cream a different texture. Think frozen milk. That's not to say No Churn Pumpkin Pie Ice Cream isn't delicious. No Churn Pumpkin Pie Ice Cream is a delish fall flavored ice cream that is very easy to make.

Also, this pumpkin ice cream recipe freezes rock solid. Remove it from the freezer at least 30 minutes before you plan to serve it. It is impossible to scoop straight out of the freezer.

Easy No Churn Pumpkin Ice Cream recipe via flouronmyface.com

How to make No-Churn Pumpkin Pie Ice Cream

Ingredients
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 ¾ cup mashed pumpkin (10 oz can)
  • 1 tbs pumpkin pie spice
  • 1 teaspoon homemade vanilla extract
  • cinnamon graham crackers
 Directions
  1.  In a large bowl beat the heavy whipping cream until has thickened, about 3 minutes.
  2. Add the sweetened condensed milk and vanilla extract.
  3. Beat for two minutes.
  4. Add the pumpkin and pumpkin pie spice.
  5. Beat for 2 minutes.
  6. Pour ice cream into a bread pan or plastic container. Cover with plastic wrap and press to the surface of the ice cream.
  7. Freeze for at least 4 hours or overnight.
  8. Serve with some crushed cinnamon graham crackers over the top.

Pumpkin Pie Ice Cream

Arlene Mobley - Flour On My Face
I have been dreaming about making this homemade Pumpkin Pie Ice Cream since last winter. On one of my shopping trips to Publix I bought a half gallon of Pumpkin Ice Cream. Oh, my it was so good. I knew I had to try to make my own no churn Pumpkin Pie Ice Cream at home. I think I hit the nail on the head!
5 from 1 vote
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Prep Time 8 minutes mins
Total Time 8 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 386 kcal

Ingredients  

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 ¾ cup mashed pumpkin (10 oz can)
  • 1 tbs pumpkin pie spice
  • 1 teaspoon homemade vanilla extract
  • Cinnamon graham crackers (optional)
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Instructions 

  • In a large bowl beat the heavy whipping cream until has thickened, about 3 minutes.
  • Add the sweetened condensed milk and vanilla extract.
  • Beat for two minutes.
  • Add the pumpkin and pumpkin pie spice.
  • Beat for 2 minutes.
  • Pour ice cream into a bread pan or plastic container. Cover with plastic wrap and press to the surface of the ice cream.
  • Freeze for at least 4 hours or overnight.
  • Serve with some crushed cinnamon graham crackers over the top.

Nutrition

Calories: 386kcalCarbohydrates: 34gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 98mgSodium: 89mgPotassium: 344mgFiber: 2gSugar: 29gVitamin A: 9350IUVitamin C: 4mgCalcium: 198mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Have you ever made pumpkin flavored ice cream? Tell me in the comments how it turned out!

Looking for a few good churned ice cream recipes? Check out my Toasted Coconut Ice Cream recipe.

Toasted Coconut Ice Cream

How about homemade Creme Fraiche Cheesecake Ice Cream. Doesn't that sound exotic?

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Sydney

    September 15, 2016 at 1:25 am

    Is it possible to make this recipe in an ice cream maker even though it's a no churn recipe? And if yes, about how long would you recommend turning it?

    Reply
    • Arlene Mobley

      September 15, 2016 at 11:39 am

      Sydney

      I have no idea. I've made ice cream in an ice cream maker and it always starts out with a cooked custard. You could experiment and try it out.

      Reply
5 from 1 vote (1 rating without comment)

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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