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!
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Prep Time 8 minutes mins
Total Time 8 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 386 kcal
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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.
Calories: 386 kcal Carbohydrates: 34 g Protein: 6 g Fat: 27 g Saturated Fat: 17 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Cholesterol: 98 mg Sodium: 89 mg Potassium: 344 mg Fiber: 2 g Sugar: 29 g Vitamin A: 9350 IU Vitamin C: 4 mg Calcium: 198 mg Iron: 1 mg
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