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featured pumpkin pie ice cream

No Churn Pumpkin Ice Cream Recipe

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Chill: 12 hours
Total Time: 12 hours 5 minutes
Servings: 10 people
Calories: 171kcal
Author: Becky Hardin
This no churn pumpkin pie ice cream is rich, creamy, sweet, and flavorful. Made with simple ingredients-- no ice cream maker required!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer or Stand Mixer
  • 9x5-inch Loaf Pan

Ingredients

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk (1 can)
  • ½ cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 9-inch refrigerated pie crust baked and broken into chunks

Instructions

  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.
    2 cups heavy whipping cream
    how to make pumpkin pie ice cream
  • Add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.
    14 ounces sweetened condensed milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
  • Add the pie crust chunks and fold them in as well.
    1 9-inch refrigerated pie crust
  • Transfer the ice cream base to a 9x5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours.
    how to make pumpkin pie ice cream
  • Once the ice cream is set, scoop and enjoy.

Notes

  • The cooked pie crust chunks add a great texture to this pumpkin pie ice cream. You carefully fold those into the mixture so that you don't break them up to much.
  • You don’t need an ice cream maker for this recipe. However, if you have one, it is meant to speed up the process of freezing your ice cream base. So, if you don’t want to wait 12 hours for hardened ice cream, an ice cream maker will speed it along.
  • Be sure to let the ice cream sit in the freezer for a minimum of 12 hours before you serve it.
Ninja Creami Method: Pour the ice cream base (without pie crust chunks) into a Ninja Creami pint container, freeze flat and solid for 24 hours, then process using the “Ice Cream” function. Fold in the pie crust chunks during the “Mix-In” cycle and use “Re-spin” if needed for a smoother, creamy texture.
Storage: Store pumpkin pie ice cream in an airtight container in the freezer for up to 1 week.

Nutrition

Serving: 0.5cup | Calories: 171kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 19mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2607IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg