Pumpkin Pie Ice Cream

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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!

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.

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.

How to make No-Churn Pumpkin Pie Ice Cream

• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 1 3/4 cup mashed pumpkin (10 oz can)
• 1 tbs pumpkin pie spice
• 1 teaspoon homemade vanilla extract
• cinnamon graham crackers

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

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 8 mins
• Total Time: 8 mins
• Yield: 8 1x
• Category: No-Churn Ice Cream recipe

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Ingredients

• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 1 3/4 cup mashed pumpkin (10 oz can)
• 1 tbs pumpkin pie spice
• 1 teaspoon homemade vanilla extract
• cinnamon graham crackers

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Instructions

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.

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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.

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

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