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.
Servings: 10
Equipment
- Large Mixing Bowl
Ingredients
- 1 pint heavy cream
- 14 oz sweetened condensed milk
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 tsp ground 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
Instructions
- Pour the heavy cream into a large mixing bowl and whip until it becomes whipped cream, with stiff peaks.
- Combine the sweetened condensed milk, canned pumpkin, cinnamon, cloves, ginger and nutmeg in another large bowl and mix well.
- Grind the graham crackers and pecans in a food processor or blender to make a fine crumb.
- Mix the butter and sugar with the graham cracker pecan crumb. Set aside.
- Add the heavy cream in with the sweetened condensed mixture and fold together carefully until thoroughly mixed.
- Scoop 1/3 of the ice cream into a 3 qt container. Sprinkle 1/3 of the 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 and crust on top.
- Cover and place in freezer for at least 6 hours.