Pumpkin Pie Ice Cream
This homemade Pumpkin Pie Ice Cream is the perfect fall-flavored ice cream recipe. It’s rich, creamy, and full of delicious pumpkin pie pieces and pumpkin spice.
Servings: 6
Calories: 349kcal
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups pumpkin pie
- 2 tablespoons pumpkin pie spice
Instructions
- Add the cream and vanilla to a large mixing bowl. Use an electric hand mixer to beat the cream and vanilla for about 3 minutes, or until the cream begins to develop stiff peaks.
- Add the pumpkin pie, pumpkin pie spice, and sweetened condensed milk. Use the hand mixer to whisk the ingredients into the whipped cream until the condensed milk is completely incorporated. The pumpkin pie will break up as you mix.
- Pour your ice cream into a 9x5 inch loaf pan and cover it with plastic wrap.
- Allow your ice cream to freeze for about 5 hours, or until it is firm to the touch.
- Let your ice cream soften on the counter for a few minutes before you scoop it. Serve and enjoy!
Notes
- Storage directions: Store this ice cream in the freezer for up to 2 months.
- Chill the mixing bowl: Stick the mixing bowl in the refrigerator before you mix the ice cream to ensure the ingredients stay cold. This makes whipping the cream easier.
- Prepare the frozen pie: Be sure to bake and completely cool your frozen pumpkin pie before you add it to the ice cream.
Nutrition
Calories: 349kcal | Carbohydrates: 22g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 163mg | Potassium: 183mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6773IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg