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No-Churn Pumpkin Pie Ice Cream

So, remember how I told you guys I don't like coffee? Well, that was before I discovered iced coffee. Iced coffee is totally my thing. The other day, I went to Dunkin Donuts to grab my usual caramel mocha swirl, but ended up getting the new, limited edition pumpkin creme brulee instead. It was good, but not as good as my beloved caramel mocha. It did, however, inspire me to create a COOL pumpkin treat for you guys, while I still can!

Fall is only two weeks away, but it doesn't really feel like it considering all the blazing hot, humid temperatures we've been getting. Since when is September a hotter month than August? There are some crazy things going on up there in our atmosphere, I wonder what's in store for our winter.

Anyways! Cool pumpkin treat. What's cooler than being cool? Ice cold. So I made y'all ice cream! Pumpkin pie flavored ice cream, to be precise. And not to toot my own horn or anything, but..toot toot. It's pretty great. Right amount of pumpkin, right amount of spices, and right amount of creaminess. I wouldn't believe this was the result of no ice cream maker if I didn't make it myself!

Pumpkin Pie Ice Cream

Yield: 1 and 1/2 quarts
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One 14oz. can sweetened condensed milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups heavy cream


In a medium-sized bowl, whisk together sweetened condensed milk, pumpkin puree, and pumpkin pie spice to combine.

In another bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. Fold in pumpkin mixture.

Pour into a freezer-safe container. Cover and freeze for at least 6 hours, best if overnight.

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