One of the best parts of the fall season are all the pumpkin and pumpkin pie spice flavored foods. We have shared lots of these recipes on Thrifty Jinxy from Pumpkin Granola to Fluffy Pumpkin Dip, but today we have something new, delicious and super easy to make! This No Churn Pumpkin Pie Ice Cream Recipe only takes a few minutes to whip together and then you just let it sit in the freezer. There is no churning and no special ice cream maker needed! All you need are a few ingredients and a mixer. I like to use my Kitchenaid stand mixer, but an ordinary hand mixer should work too.
This No Churn Pumpkin Pie Ice Cream Recipe tastes great all on its own, but it also tastes delicious served with fall pies like pumpkin or pecan. You can also make it into tasty sundaes with caramel or hot fudge toppings. Chopped pecans on top make them even better.
No Churn Pumpkin Pie Ice Cream Recipe
Whip the cream until stiff peaks form.
Gradually add condensed milk while continuing to beat.
Stir in the pumpkin, vanilla and spice.
Freeze for at least 4 hours.
- 8 oz Heavy Whipping cream
- 14 oz Sweeteend Condensed Milk
- 3/4 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla
- Whip the cream until stiff peaks form.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin, vanilla and spice.
- Freeze for at least 4 hours.
Amount Per Serving: Calories: 434 Total Fat: 22g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 75mg Sodium: 126mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 51g Sugar Alcohols: 0g Protein: 9g