Pumpkin Pie Ice Cream

August 24, 2016

So...i'm ready to say goodbye to summer. 

 

I got the horrible sweat genes from my dad, so I could literally be blinking too much and I start to sweat. 

 

I'm over sweating. 

 

And the heat we've been having in PA has got to go.

 

So I am super exited for things to cool down and get orange around me. 

Fall betches.

The best part about this ice cream?

 

All you gotta do is a little mixing and have it freeze overnight. 

And that's it! 

 

Well- unless you make your own pie crust. I was going to buy store bought and throw it in the oven but, as usual - I ended up buying 20 other things and forgetting the one thing I went to the food store for. 

Can we just talk about how perfection just came upon your screen?

 

This ice cream brings back so many memories of when I was young - simply from the spices in it. 

 

I'm not really sure why, but the warmth the taste brings is just everything to me.

So enough of my jabbering....here's the recipe.

 

 

 

Pumpkin Pie Ice Cream

 

yield: about 5-6 servings

prep time: 5 minutes

freeze time: 8 hours - overnight

 

 

Ingredients:

  • 1 1/4 c heavy cream - whipped to peaks OR cool whip, brought to room temp

  • 3/4 c of sweetened condensed milk

  • 1 c of pumpkin puree

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1 Tbs maple syrup

  • Store bough Pie Crust 

 

Directions:

  1. Bake 1/4 of the store bough pie crust and let cool completely - then break into pieces.

  2. For the ice cream - whip your heavy cream, cinnamon, nutmeg and ginger until peaks form.

  3. Slowly drizzle in the sweetened condensed milk and maple syrup - then add in the pumpkin puree spoonful by spoonful until just combined. 

  4. In a freezer safe container, pour in half of the pumpkin pie mixture, top with half of the baked pie crust (broken into pieces) then top with the rest of the pumpkin mixture, and top with remaining broken pie crust pieces. 

  5. Freeze overnight.

  6. ENJOY!

Fall is coming :)

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