Pumpkin Pie No Churn Ice Cream - One Acre Vintage Homestead Recipe

Pumpkin Pie No Churn Ice Cream Recipe

I just love pumpkin pie in the fall, for Thanksgiving and even around Christmas time. Well what about in the summer? I freeze all my pumpkin puree because it is not safe to can it and we typically have a lot of it throughout the year. Making this ice cream is a great way to use some of it up in the summertime, a recipe I don’t have to turn on the oven or stove for.

Now I don’t have an ice cream maker nor the money to buy one at the moment. I kept see these post on Pinterest for “no churn” ice cream. I have to admit I was a bit skeptical at first but actually it is quite delicious and easy to make. Because of the sweetened condensed milk and heavy cream, the ice cream is very rich so a little goes a long way for dessert.

I was a bit worried about the number of ingredients when I made this ice cream recipe. I didn’t think I had a large enough container to freeze the ice cream in because the 2 cups of heavy cream expand when you whip it. It was a lot of ice cream when I was all finished making it. I remembered purchased the Fat Daddio’s 9 Inch x 5 Inch x 2 3/4 Inch Loaf Pan a while back and it made a perfect ice cream container. The amount of ice cream fills this container perfectly. You can see the container in the above picture.