No Churn Pumpkin Pie Ice Cream Recipes

NO-CHURN PUMPKIN PIE ICE CREAM

No-Churn Pumpkin Pie Ice Cream image

All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn't require an ice cream maker or any churning.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling

Steps:

Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

PUMPKIN PIE ICE CREAM

Pumpkin Pie Ice Cream image

Pumpkin pie ice cream is a delicious fall treat that tastes just like pumpkin pie. This easy homemade ice cream is made with milk, cream, brown sugar, pumpkin puree, and pumpkin pie spice. You'll love it!

Provided by Kristen Stevens

Categories Dessert

Time 40m

Number Of Ingredients 8

Ingredients

1 ½ cups whole milk
¾ cup brown sugar (can use coconut sugar)
1 ½ cups whipping cream
1 cup pumpkin puree
¼ cup maple syrup
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1 store-bought pie crust (optional)

Steps:

Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
Add the rest of the ingredients into the pot and stir well.
Put the pot into your fridge until it is cold.
If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
Pour the ice cream into your ice cream maker and let it churn until it is soft-set - usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.

Nutrition Facts : ServingSize 1 serving = ¼ cup, Calories 200 kcal, Carbohydrate 22 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 66 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 5 g

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