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!
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)
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
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