No Churn Pumpkin Pie Ice Cream

No church pumpkin pie ice cream is full of flavor and simple to make with only a few ingredients.

I love the flavors of pumpkin pie and I love a good no church ice cream.  So naturally this was a no brainer to make.

I remember when I was a young girl I remember my mom would pull out our giant ice cream maker that we would fill with salt and set it on our back patio while it churned all day long, or at least it seemed like it was that long.  It was amazing and creamy.  Luckily we can get a creamy, tasty ice cream without a machine and it only takes minutes to make.

My girls loved helping me make this ice cream.  There is just something satisfying about whipping up heavy cream!

Flavors of pumpkin pie with crunchy pieces of pie crust make this no churn ice cream a fan.  You can top it with some caramel and whipping cream although I don’t think it needs it.

Hope you enjoy it!  Be sure to pin the recipe for later.

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No Church Pumpkin Pie Ice Cream
  1. Put a 9-by-5-by-3-inch l loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake on baking sheet until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
  2. While crust is baking whisk together the pumpkin pie filling, pumpkin spice, condensed milk, vanilla, and salt in a large bowl and set aside.
  3. Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
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