No-Churn Pumpkin Pie Ice Cream
A creamy, dreamy dessert that captures the beloved flavors of pumpkin pie, perfect for fall without needing an ice cream maker.
Ingredients
Main Ingredients
- 2 cups heavy cream Whip until stiff peaks form.
- 1 cup sweetened condensed milk Keeps the ice cream creamy.
- 1 cup pumpkin puree Pure pumpkin goodness without fuss.
- 1 teaspoon vanilla extract Use pure vanilla for authenticity.
- 1 teaspoon pumpkin pie spice A classic autumn blend.
- 1/2 cup caramel sauce For swirls of sweetness.
- 1/2 cup candied pecans For crunch and nutty flavor.
Instructions
Preparation
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Swirl in the caramel sauce and chopped candied pecans.
- Transfer the mixture to a freezer-safe container and spread it evenly.
- Cover the container and freeze for at least 4-6 hours until firm.
- Once frozen, scoop into bowls and enjoy with extra caramel if desired.
Notes
Chill your mixing bowl for fluffier whipped cream. Use fresh pumpkin puree for better flavor. Allow the ice cream to freeze completely for the best texture.