Imagine transforming your favorite autumn dessert into a luscious, no-churn frozen treat that captures the essence of pumpkin pie in every single spoonful! This incredibly easy Pumpkin Pie Ice Cream recipe will revolutionize your dessert game, proving that you don't need fancy equipment to create restaurant-quality frozen delights. With just a few simple ingredients and minimal effort, you'll craft a decadent dessert that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- In a large mixing bowl, combine heavy cream, pumpkin puree, sweetened condensed milk, vanilla extract, and pumpkin pie spice. Whisk ingredients thoroughly until smooth and completely integrated, ensuring no lumps remain.
- Pour the mixture into a freezer-safe rectangular container with a tight-fitting lid. Choose a container that allows the mixture to spread in a relatively thin layer for even freezing.
- Cover the container with plastic wrap or lid and place in the freezer. For the first 2 hours, remove the mixture every 30 minutes and vigorously stir or whisk to break up ice crystals, which helps create a creamy texture.
- After the initial 2-hour stirring process, allow the ice cream to freeze completely, which typically takes 4-6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
- Serve in chilled bowls and optionally garnish with additional pumpkin pie spice, whipped cream, or crushed graham crackers for extra texture and flavor.
Tips
- Use room temperature ingredients to ensure smooth blending and prevent lumps in your mixture.
- Choose a wide, shallow freezer-safe container to help the ice cream freeze more evenly and make stirring easier.
- Be consistent with stirring during the first 2 hours - this is crucial for achieving a creamy, smooth texture.
- For an extra indulgent touch, try adding a swirl of caramel or sprinkle of graham cracker crumbs before the final freeze.
- If you prefer a more intense pumpkin flavor, consider adding an extra 1/2 teaspoon of pumpkin pie spice.
- Always use fresh, high-quality pumpkin puree for the best taste - avoid pumpkin pie filling.
- Store the ice cream in an airtight container to prevent freezer burn and maintain its creamy consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 4g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 120mg
