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.
- 1 pint heavy cream
- 14 oz sweetened condensed milk
- 2/3 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
For the graham cracker pecan crust crumb:
- 3 graham cracker sheets
- 1/3 cup pecans
- 2 TBS butter (softened)
- 1/2 TBS sugar
Pour your heavy cream into a large mixing bowl and whip until it becomes whipped cream, with stiff peaks (about 15 minutes).
Combine your sweetened condensed milk, canned pumpkin, cinnamon, cloves, ginger and nutmeg in another large bowl and mix well.
Grind your graham crackers and pecans to make a fine crumb.
Mix your butter and sugar with your graham cracker pecan crumb. Set aside.
Scoop your heavy cream in with your sweetened condensed mixture and fold together until thoroughly mixed.
Pour 1/3 of your ice cream into a 3 qt container. Sprinkle half of your crumb mixture over the top. Pour additional 1/3 over and spread out to even, sprinkling the last of the crumb on top, and finishing with the last third of the ice cream on top.
Cover and place in freezer for at least 6 hours.