Pumpkin Pie Ice Cream
I hope you are not sick of pumpkin yet because I have SO MANY great pumpkin recipes coming up. And really guys, I realize there are tons of pumpkin recipes out there, so I was trying to be a little “out of the box”. I may have failed, but it was a tasty failure to say the least.
Recipe for Pumpkin Pie Ice Cream
Serve with Homemade Hot Chocolate and Chocolate Cake (Classic)
I love this recipe because it reminds me of Fall. I am sort of anxious for Fall. We had a few teaser days, and we are getting cooler weather at night, but today I wore a flannel shirt, and well…I was sweating like a pig all day long. I mean come on! I am so ready to pull out one of the many (45..shhhh) sweaters I have. Wrap a scarf around my throat, and wear some boots. But it is still too warm. This was my compromise. I got to enjoy having the taste of Fall in a seriously awesome form: Ice Cream!
I love this recipe because I am a creature of habit, so I used the same ice cream base I use for Raspberry Nutella Swirl and S’mores Ice Cream then I dressed it up with spice (yes spices in ice cream, trust me you will love it), and of course pumpkin! It was magical. I always love when I can take a few of my favorite things and combine them to make and even more favorite thing! Haha, poor grammar aside, you will love this ice cream.
What You Need To Make Pumpkin Pie Ice Cream
-3 cups Heavy Whipping Creme
-1 can Sweetened Condensed Milk
-10 ounces of Canned Pumpkin
-1 tbs Pumpkin Spice (heaping)
- In a large bowl whip your heavy creme.
- When it starts to get stiff, add in the sweetened condensed milk, canned pumpkin, and pumpkin pie spice.
- Whip until stiff peaks form.
- Pour into a container, such as bread pan, cover and freeze. Takes a few hours. (3-4)
- Serve in a cup or cone!
How To Make Pumpkin Pie Ice Cream
The Total Time it takes to complete this recipe is 25 minutes.
Did I mention this is really, really easy to make? Well, it is. Like ridiculously easy. You start with about 3 cups of heavy whipping cream, which you whip. Then you add in a can of sweetened condensed milk, about 10 ounces of canned pumpkin, and a heaping tablespoon of pumpkin pie spice. Then freeze. No machine, no shaking. Really no work. The hardest thing you have to do is whip the cream. And frankly, I usually make my kids do it. I am that kind of mom.
Other Great Recipes
2 Super Creamy Mint Chip Ice Cream
3 Graham Cracker Chocolate Chip Cookies
Pumpkin Pie Ice Cream
Ingredients
- 3 cups heavy whipping cream
- 1 can sweetened condensed milk 14 ounces
- 10 ounces of canned pumpkin About 2/3 a can, you can use more if you want
- 1 Tbs Pumpkin Pie Spice heaping
Instructions
- In a large bowl whip your heavy cream.
- When it is starting to get stiff, add in the sweetened condensed milk, canned pumpkin, and pumpkin pie spice.
- Whip until stiff peaks form
- Pour into a container, such as a bread pan, cover and freeze. Takes a few hours (3-4)
- Serve in a cup or cone!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!So whether you use slave-labor (as my kids phrase it), or whip the cream yourself, I think you are going to like it!
And if you are looking for more fun pumpkin recipes, be sure to check out my Pumpkin Baked Oatmeal Bars
Or if it is ice cream you want:
Raspberry Nutella Swirl Ice Cream
Mary @ Fit and Fed says
Sick of pumpkin? I’m barely getting started on it this fall, bring it on! Nice to meet you tonight at IFBC!