Pumpkin Pie Ice Cream
Love pumpkin pie? Love ice cream? Try this no-churn pumpkin pie ice cream that has all the pumpkin spice flavors of Fall in a cool treat.
Servings 6 servings
Equipment
- stand or hand mixer
- bread pan
- plastic wrap
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla
- 1 cup crushed graham crackers
Instructions
- Using a mixer, add all the ingredients EXCEPT the sweetened condensed milk. Mix on medium speed for 5-8 minutes.2 cups heavy whipping cream, 3/4 cup pumpkin puree, 1 teaspoon pumpkin spice, 1/2 teaspoon vanilla
- Add the sweetened condensed milk and mix for another 2 minutes.14 ounces sweetened condensed milk
- In a Ziploc bag, crush up the graham crackers. Add 3/4 of the cup of crushed cookies into the filling. Mix for another 2 minutes.1 cup crushed graham crackers
- Place the mixture into the loaf pan.
- Sprinkle the top with the rest of the graham crackers.
- Cover the top of the pan with plastic wrap.
- Place into the freezer for 6 hours to overnight. Enjoy!
Video
Visit YouTube for a video of how to make this No Churn Pumpkin Pie Ice Cream
Notes
Tips for making this recipe:
- The ice cream needs to be set up in the refrigerator for at least 6 hours, if not overnight.
- To store: cover the container with plastic wrap and add it back into the freezer. Eat within 3 days.