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Pumpkin Pie Ice Cream

Capture the essence of fall in a frozen treat! This no-churn pumpkin pie ice cream offers all the warm, comforting spices of traditional pumpkin pie in a refreshingly cool format. No special equipment needed for this creamy, authentic seasonal dessert.
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Prep Time 20 minutes
Cook Time 0 minutes
Freezing Time 7 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • Metal Loaf Pan
  • Electric Mixer

Ingredients
  

Base Ingredients

  • 2 cups heavy whipping cream cold
  • 1 can sweetened condensed milk 14 oz
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tbsp vanilla extract

Spices & Mix-ins

  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup graham crackers or gingersnap cookies crushed
  • 1/4 cup pecans or walnuts chopped, optional

Instructions
 

  • Chill a metal loaf pan or freezer-safe container in the freezer for at least 30 minutes before beginning.
  • In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form (about 3-4 minutes).
  • In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  • Using a rubber spatula, gently fold the pumpkin mixture into the whipped cream. Work with a light hand using a figure-eight motion, incorporating one-third of the mixture at a time.
  • Fold in ¾ of the crushed graham crackers or gingersnaps (and nuts if using), reserving the remainder for topping.
  • Pour the mixture into your chilled loaf pan or container. Smooth the top with a spatula and sprinkle with the remaining graham cracker crumbs.
  • Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.

Notes

For best results, make sure all ingredients are well-chilled before beginning.
Let soften for 5-10 minutes before serving for optimal scoopability.
Store in an airtight container in the back of the freezer for up to two weeks.
For a dairy-free version, swap heavy cream with full-fat coconut cream and use dairy-free condensed milk.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 95mgFiber: 1gSugar: 24gVitamin A: 70IU
Keyword Pumpkin, Ice Cream, Fall Dessert, No-Churn Ice Cream, Pumpkin Pie
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