If you love all things pumpkin spice, but want to try it in a different way, this easy no-churn pumpkin pie ice cream recipe is calling your name! Creamy, silky, easy and with no ice cream maker needed, how can you go wrong?
With just five ingredients and 10 minutes of prep (plus a few hours to freeze), you'll love eating your pumpkin pie in a scoop for dessert!
Cuisine: American
Prep Time: 10 minutes plus 4 to 5 hours to freeze
Cook Time: 0 hours
Total Time: 5 hours and 10 minutes
Servings: 6 to 8
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 teaspoon vanilla
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 cups heavy cream
Here's how to make it:
- Combine the sweetened condensed milk, pumpkin puree, vanilla and pumpkin pie spice in a large bowl. Mix with an electric mixer until smooth and well combined.
- Pour the heavy cream into a bowl. Beat with an electric mixer until stiff peaks form, about 3 minutes.
- Fold the whipped cream into the sweetened condensed milk mixture.
- Pour the mixture into a loaf pan, cover and freeze until solid, about 4 to 5 hours.
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