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.
Servings: 10 servings
Ingredients
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
Instructions
To make the pie crust
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place pie crust on top. Brush melted butter on the pie crust and sprinkle sugar and cinnamon. Bake for 15-17 minutes or until a light golden brown. Set aside to cool.
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!