Pumpkin Pie Ice Cream #SundaySupper

I couldn’t believe how easy it was to make ice cream. No fancy equipment just start with 2 simple ingredients and then add from there. I’ve always wanted to try my own so I thought for Fall some pumpkin ice cream would be perfect.  Even better, pumpkin pie ice cream.

Pumpkin Pie Ice Cream | Bottom Left of the Mitten

Even though Friday was officially the beginning of Fall ice cream really is in order since this week has been H-O-T!  I’m talking like almost 90 degrees.  It’s a little odd to see the leaves falling when you are staring at them from inside because you want to be close to the A/C.  Not complaining though because Michigan winters are so long that I will take every last bit of Summer I can get.  So now let’s cool off with some ice cream shall we.

Pumpkin Pie Ice Cream | Bottom Left of the Mitten

Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form.  With it still going add the can of sweetened condensed milk.  Finally add the pumpkin, vanilla and pumpkin spice.  That’s it!  Turn off the mixer and get ready to add the cookies.  In a ziploc bag crush up the cookies or graham crackers whatever your using.  Not too fine though.  Add 3/4 of the cup of crushed cookies into the filling.  Place into a loaf pan, it worked perfect and didn’t take up too much room in my freezer.  Finally put the rest of the cookies on top.

Pumpkin Pie Ice Cream | Bottom Left of the Mitten

Into the freezer it goes.  It needs at least 6 hours if not overnight.  I got too tempted and tried it after about 4 hours and it was not done–but it tasted good like pudding just not like ice cream.  Once it’s set, delicious.  And here you are…..

Pumpkin Pie Ice Cream | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Cookie crust adapted from Celebrating Sweets.

Thank you to this weeks Sunday Supper host.  Check out all of the other pumpkin recipes to get you through Fall.

Simple Pumpkin Recipes #SundaySupper

Meals, Sides, and Snacks

Delectable Desserts

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Pumpkin Pie Ice Cream | Bottom Left of the Mitten #icecream #nochurn #pumpkin
Print Recipe
Pumpkin Pie Ice Cream
Love pumpkin pie? Love ice cream? Try this no churn ice cream that has all the pumpkin spice flavors of Fall in a cool treat.
Pumpkin Pie Ice Cream | Bottom Left of the Mitten
Course Dessert
Cuisine Ice Cream
Servings
servings
Ingredients
Course Dessert
Cuisine Ice Cream
Servings
servings
Ingredients
Pumpkin Pie Ice Cream | Bottom Left of the Mitten
Instructions
  1. Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk. Finally add the pumpkin, vanilla and pumpkin spice.
  2. In a ziploc bag crush up the cookies or graham crackers whatever your using. Add 3/4 of the cup of crushed cookies into the filling. Place into a loaf pan.Finally put the rest of the cookies on top.
  3. Place into the freezer for 6 hours to overnight. Enjoy!
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Comments

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 24, 2017

      Stay cool out there & thank you Cindy!

  1. Leave a Reply

    Liz
    September 24, 2017

    We’ve been in the 90’s this week and I bet your temps have been almost as hot! Your yummy ice cream is the perfect way to beat the heat!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 26, 2017

      Thank you Liz! I hope you’ve been staying cool.

  2. Leave a Reply

    Eileen
    September 24, 2017

    What an easy and pretty ice cream! We’re having extended summer here too. So Pumpkin Ice Cream is the perfect treat for a warm autumn day.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 26, 2017

      Thank you Eileen, I couldn’t agree more. Stay cool!

  3. Leave a Reply

    Wendy Klik
    September 24, 2017

    Hah….perfect idea to make ice cream in the pumpkin theme especially since we are so unseasonably warm this month.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 26, 2017

      Isn’t this Indian Summer crazy? Hoping for a cool down soon.

  4. Leave a Reply

    The Ninja Baker
    September 25, 2017

    It is miraculous what heavenly delights can transpire with heavy cream and condensed milk….Glad to know the correct measurements of pumpkin to create perfect ice cream for autumn! (P.s. It’s still quite warm in CA, too.)

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 26, 2017

      Yes! Now that I have made my own I know that there are no limits to what we can make. We love ice cream all year round here.

  5. Leave a Reply

    Brian
    September 28, 2017

    Not big on pastry crumbs in my ice cream. I assume you can simply omit the cookies, or is some sort of other adjustment required?

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      September 28, 2017

      Omitting them is perfectly fine! Tastes great with or without them. I also have added chocolate chips before-that was really good.

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