Pumpkin Pie Ice Cream
This easy recipe for creamy no churn pumpkin pie ice cream is made with the perfect amount of pumpkin pie spice, sweetened condensed milk, pumpkin puree, and buttery pumpkin pie crumble! It's the perfect dessert for fall!
Servings: 10 servings
Calories: 394kcal
Ingredients
Pumpkin Pie Crumble
- ⅔ cup all purpose flour
- ⅓ cup plus 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter melted
Pumpkin Ice Cream
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1¼ teaspoons pumpkin pie spice
- ½ teaspoons vanilla extract
- ¼ teaspoon salt
- pumpkin pie crumble recipe above
Instructions
Pumpkin Pie Crumble
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, use a spoon or mixer to combine the ingredients til mixture forms small clusters. Spread the mixture evenly on the baking sheet. Bake for 8-10 minutes. Remove from oven and allow to cool.
Pumpkin Pie Ice Cream
- In a medium sized bowl, stir to combine the sweetened condensed milk, pumpkin puree, pumpkin pie spice, salt and vanilla. Set aside.
- large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until stiff peaks form.
- Use a spatula to carefully fold in the sweetened condensed milk mixture until combined. Fold in the pumpkin pie crumbles. Pour the mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square or round pan lined with parchment paper. Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.
Notes
Pumpkin puree: Use 100% pure canned pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
Sweetened condensed milk: Make sure to use sweetened condensed milk and not evaporated milk.
Scooping: If the ice cream is hard to scoop, use a warm ice cream scoop or let the ice cream sit at room temperature for a few minutes before scooping.
Storage: Pumpkin ice cream is most delicious as soon as its ready, but it can be stored in the freezer for several weeks. Cover with plastic wrap and a lid (if your container has one). Be sure to press a layer of plastic wrap against the surface of the ice cream to help prevent freezer burn.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 192mg | Potassium: 244mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3807IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 1mg