There is an ice cream shop close to our home that is opened seasonally and they close in October right after they sell out of their most famous ice cream flavor. There pumpkin ice cream is only offered in the month of October!
The pumpkin ice cream is rich in pumpkin flavor and so creamy! What do we do when the craving strikes for this ice cream in November?!?
I came up with a recipe for Pumpkin Pie Ice Cream that comes close to their amazing creation!
This Pumpkin Pie Ice Cream is only 4 ingredients and is no churn! It full flavored, creamy, and just the right amount of pumpkin! We love ice cream and pumpkin in our family and when those two things collide it creates one out of this world sweet treat! It’s a fall flavored bite with one cold treat worth enjoying all year long!
Pumpkin Pie Ice Cream
Ingredients
- 1-14 ounce can sweetened condensed milk
- 16 ounce container heavy cream
- 1 cup canned pumpkin
- 1 teaspoon pumpkin spice
Instructions
- In a large bowl whip the heavy cream until it becomes thickened cream.
- Stir in the sweetened condensed milk, pumpkin, and pumpkin pie spice.
- Place ice cream in a loaf pan and freeze 6-8 hours before enjoying!
- Variations:
- Add baked pie crust pieces to get the full pumpkin pie experience!
- Drizzle with warm caramel sauce.
- Top with crushed honey roasted peanuts.
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Serve up a scoop of this Pumpkin Pie Ice Cream and drizzle with warm caramel sauce, or top with honey roasted peanuts, or better yet put both toppings on and serve over a piece of warm pumpkin pie! Now that’s a dessert!!
This post was originally shared over at Cooking With Ruthie where I am a contributor!
