no churn easy pumpkin pie ice cream

ice cream that tastes JUST like a pumpkin pie, and takes no work.

pumpkin pie no churn ice cream with chocolate or salted caramel sauce

if you asked my friends who have known me since childhood, or at least high school, what they remember about my house, they would probably say something like, “man, there was always a party happening over there!” followed shortly by, “dude, you remember her dad made the best ice cream? …. memories, man… so good.”

because it’s true. we both partied pretty hard, and always ate ice cream on sunday evenings.

like it was our job.

so when i kept seeing all of these recipes pop up for “no churn” ice cream nonsense, i was, to be frank, slightly offended. {in honor of my dad, really}, because i was secretly on board with the less-work version. while i still think my dad’s nectarine ice cream is something i wouldn’t touch with a ten foot pole, i’m pretty happy to say that this whole “just mix it up and throw it in the freezer” version, is something i can’t bash too hard either!

i’m already excited to use the leftover cream to try another flavor. and so is my must-have-ice-cream-every-night-while-i-detox-in-front-of-a-plot husband.

he’s so, so supportive. 😉

which is why when i asked him to come try scooping this naughtiness, he literally jumped up and ran out to help, then wagged his tail and panted until it was time to eat the “sample”.  silly boys…

pumpkin pie no churn ice cream easy

dear dad, don’t hate me. this isn’t betrayal. this is me begging for an ice cream maker for christmas.

{only 1/2 kidding here…}

no churn easy pumpkin pie ice cream

Ingredients

  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla

what to do

whip whipping cream in a mixer {goes faster if the bowl is chilled first} until peaks form. add sweetened condensed milk while still mixing, then add remaining ingredients and combine.


pour into a freezable container, cover, and freeze until solid. {4 hours or overnight}. serve with chocolate sauce and whipped topping, or this salted caramel sauce {whoah, i went there}


recipe from saving dollars and sense

http://colormemeg.com/2014/11/no-churn-easy-pumpkin-pie-ice-cream.html

pumpkin pie no churn ice cream easy


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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