Pumpkin Pie Ice Cream
Creamy no-churn pumpkin pie ice cream speckled with bits of pie crumble. It has everything you love about pumpkin pie but in ice cream form!
Ingredients
Pie Crumble
- 90 g unsalted butter, melted
- 150 g all-purpose flour
- 100 g brown sugar
- ¼ teaspoon salt
Pumpkin Ice Cream
- 500 g heavy whipping cream, cold
- 200 g pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 300 g sweetened condensed milk
Instructions
Pie Crumble
- In a small bowl, stir together flour, brown sugar, and salt. Pour in the melted butter and stir together until the butter has saturated the flour mixture and it becomes crumbly and no dry flour remains. Set aside to cool.
Pumpkin Ice Cream
- In a large mixing bowl, add together whipping cream, pumpkin puree, cinnamon, ginger, nutmeg, allspice, cloves, and vanilla extract. Whip with an electric mixer or stand mixer until it reaches stiff peaks.
- Slowly pour in condensed milk while folding with a spatula until completely combined.
- Add in half of the crumble and fold one or twice to combine.
- Pour ice cream mixture into a loaf tin. Sprinkle the remaining pie crumble on top. Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until completely set.
- Let the ice cream sit at room temperature for 4-5 minutes and run your ice cream scooper under hot water before scooping.
Nutrition
Calories: 4365kcal | Carbohydrates: 413g | Protein: 53g | Fat: 287g | Saturated Fat: 179g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 80g | Trans Fat: 3g | Cholesterol: 981mg | Sodium: 1207mg | Potassium: 2284mg | Fiber: 13g | Sugar: 269g | Vitamin A: 41546IU | Vitamin C: 20mg | Calcium: 1411mg | Iron: 12mg
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