Pumpkin Pie Ice Cream (No-Churn)
Woah, this easy, no-churn Pumpkin Pie Ice Cream is one of the dreamiest dessert recipes out there! Pumpkin spice is mixed with a smooth and creamy ice cream base that is the ultimate definition of fall.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time5 hours hrs 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: no churn ice cream recipe, pumpkin pie ice cream, pumpkin spice ice cream, recipe for pumpkin ice cream
Servings: 10 servings
For the crust
- 1 pre-made pie crust
- 1 Tablespoon butter melted
- 3 Tablespoons sugar
- ½ teaspoon ground cinnamon
For the Pumpkin Pie Ice Cream
- 1 ¼ cups heavy whipping cream
- 1 14 ounces can of evaporated milk
- 1 cup pumpkin puree *NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
To make ice cream
In a medium mixing bowl, beat together the heavy whipping cream with an electric mixer for 3-4 minutes or until light and fluffy. Peaks will form and it will turn into whipped cream.
In a large bowl, whisk together the evaporated milk, pumpkin puree, vanilla extract, cinnamon and pumpkin pie spice. Gently fold in the whipped cream until combined.
Break up the pie crust into both small and large pieces with your hands. Fold the pie crust bits into the ice cream batter, reserve 1/4- 1/2 cup for the topping.
Place the ice cream in a loaf pan or freezer safe container and sprinkle the remainder pie pieces on top. Cover tightly with plastic wrap and freeze for at least 5 hours or until firm. Enjoy!