Lunch: No-Churn Pumpkin Pie Ice Cream
Recipe by Lindsay Funston Get your pumpkin on while it's still warm out.
Ingredients
2 c. heavy cream
1 14-ounce can sweetened condensed milk
1/3 c. canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 c. crushed ginger snaps
Instructions
Using a stand mixer, whip cream until stiff peaks form.
Stir in sweetened condensed milk, pumpkin, and pumpkin pie spice and fold until thoroughly mixed and not streaky. Stir in vanilla extract and ginger snaps.
Pour mixture into a loaf pan and freeze until firm, 4 hours.
Reviews
Add a review for No-Churn Pumpkin Pie Ice Cream
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
