No Churn Pumpkin Pie Ice Cream

Pumpkin ice cream tastes just like a slice pumpkin pie topped with whipped cream, and there is no ice cream maker required, its creamy, perfectly spiced, and so delicious you’ll want to have this ice cream for Thanksgiving and all year long.

 **This pumpkin pie ice cream was made in partnership with Cans Get You Cooking through the Mom it Forward Network. All opinions are my own

This homemade pumpkin ice cream is so easy to whip up, its packed full of ingredients you most likely have on hand already, and only calls for a few ingredients even if you do have to run to the store. You only need 2 ingredients to make a homemade no churn ice cream, heavy whipping cream and sweetened condensed milk. For this pumpkin pie ice cream you’ll need the extra ingredients to get the pumpkin pie flavor throughout. You’ll need canned pumpkin, cinnamon, ginger, cloves, nutmeg (or pumpkin pie spice!) and of course don’t forget the pecan graham cracker crust pieces throughout!

This homemade ice cream is “no churn” which means you don’t even need an ice cream maker to make it. There is no cooking, and no special equipment needed, which means that anyone and everyone can and should make this delicious pumpkin ice cream.

It whips up in just a few minutes, the only hard part is you have to wait a few hours while the ice cream hardens up in your freezer. Its hard to be patient for something that tastes this good.

Because the ice cream is made with heavy whipping cream it tastes just like a slice of pumpkin pie with whipped cream on top, just how pumpkin pie should be 😉 Its perfectly spiced with a homemade pumpkin pie spice assortment of spices and you’ll love biting into the pie crust crumble throughout too!

 

Ingredients Needed:

• heavy cream – you can’t substitute for half and half with this one, we need to be able to whip it up into whipped cream to make the ice cream base fluffy.
• sweetened condensed milk – this makes the ice cream sweet and creamy
• pure pumpkin puree – not pumpkin pie filling
• ground cinnamon, ground cloves, ground ginger, and ground nutmeg – for flavor, you can substitute 1 tsp pumpkin spice
• graham crackers – for a crunchy crumb, it is a “pie” recipe after all
• pecans – to add a nice nutty flavor
• butter – to hold the crust together
• granulated sugar – to slightly sweeten the crust crumb

How to make Pumpkin Pie Ice Cream?

1. Add your heavy cream to a large bowl with an electric mixer, or the bowl of a stand mixer and whip it up until it becomes whipped cream with stiff peaks. Set it aside.
2. In a medium bowl, stir together your condensed milk, pumpkin, and spices. 
3. Pulse your graham crackers and pecans to make a fine crumb. Then mix them together with butter and sugar until you have a nice crumble. 
4. Add the whipped cream to the pumpkin mixture and fold them together carefully until combined and evenly mixed. 
5. Scoop 1/3 of the ice cream mixture into a 3quart container (a bread pan works great), then sprinkle some of the crumb over the top. Repeat with more ice cream, more crumble, more ice cream and more crumble. 
6. Cover the mixture with plastic wrap and foil and place it in the freezer for at least 6 hours, up to overnight. Personally I prefer overnight for a thicker, and harder ice cream.

Tips and Tricks:

• Cook up a pie crust, and break it into pieces. Add those to the ice cream instead of the graham cracker crust as called for, for another delicious flavor.
• This ice cream is less creamy than an ice cream you’d run through your ice cream maker, so make sure to let the ice cream sit out for a few minutes after freezing to soften a bit, especially if it was frozen in a deep freezer, to help you scoop it.
• Top with more graham cracker crumbs, chopped pecans, whipped cream, or caramel syrup for a delicious dessert.

How to store?

Store any leftover ice cream in an airtight container with a lid in the coldest part of your freezer for up to 3 weeks. Just like a regular ice cream, it won’t go bad after that time, but it might start to get more icy, and less of a smooth texture.

This homemade pumpkin pie ice cream is the perfect pumpkin goodness on a fall day. It’s got a creamy texture, and a delicious pumpkin flavor, all without an ice cream machine. This would be such a perfect addition to a Thanksgiving feast along side of pie, or to enjoy anytime this fall season.

More pumpkin recipes:

• Pumpkin Cake Mix Cake
• Pumpkin Bars
• Pumpkin Rice Krispie Treats
• Pumpkin Crepes
• Pumpkin Pie Smoothie
• Pumpkin Cobbler

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Enjoy this delicious pumpkin pie in ice cream form!

 

And this month Cans Get You Cooking has teamed up with Zynga’s hit mobile game, FarmVille 2: Country Escape. Until October 5th there is a new in game feature that allows you to harvest fruits and vegetables and then lock in their freshness, flavor and nutrition by canning them. You can also create recipes which can be canned too. FarmVille 2 is a unique learning experience that allows you to learn about the benefits of canned foods and Cans Get You Cooking. Be sure to can while you can! You can download the app here.

And to learn more about Cans Get You Cooking, be sure to check them out on Facebook, Twitter, Pinterest and YouTube.

 

For more delicious pumpkin recipes, try one of these:

The Best Pumpkin Pie

Pumpkin Cinnamon Rolls

Pumpkin Snickerdoodles