Yesterday I went to two parks with my kids, their friends and a friend of mine with her daughter. The kids had fun, but it is hard to realize that this might be our last summer bringing our kids to the park. All of the kids will be in middle school this year and they spent most of their time at the park strolling around or visiting on park benches. Part of that is because of their age and part of that is due to the high heat and humidity! Although it hasn’t cooled off yet, I am starting to look forward to the cooler temps of fall and recipes including pumpkin and apples. So, for the second day of ice cream week, I am sharing a recipe for Pumpkin Pie Ice Cream with Pie Crust Bowls!
Start by whipping 1 pint of heavy cream until stiff peaks form. Genlty stir in a 14 ounce can of sweetened condensed milk.
Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves.
Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.
The best way to serve this pumpkin pie ice cream is in a pie crust bowl! To make the bowls, cut five inch circles from pie crust. You can use the ready made kind or make your own using your favorite recipe. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Prick the bottoms with a fork. Brush lightly with milk and sprinkle with cinnamon and sugar. Bake at 450 degrees for 8-10 minutes.
This homemade, no churn, ice cream scoops like regular ice cream.
Fill the pie crust bowls with the pumpkin pie ice cream.
Top with caramel ice cream topping.
Both the pie crust bowl and the pumpkin pie ice cream can be eaten together! This no churn ice cream is such a fun twist on the classic pumpkin pie.
- 1 pint heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 pie crust
- 1/4 cup milk
- 1/4 cup cinnamon sugar
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Start by whipping 1 pint of heavy cream until stiff peaks form.
-
Gently stir in a 14 ounce can of sweetened condensed milk by hand.
-
Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves by hand.
-
Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.
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Cut five-inch circles from pie crust. You can use the ready made kind or make your own using your favorite recipe. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Prick the bottoms with a fork. Brush lightly with milk and sprinkle with cinnamon and sugar. Bake at 450 degrees for 8-10 minutes.
Be sure to swing by all of today’s Ice Cream Week Participants:
- Roasted Blueberry Milkshake by Cravings of a Lunatic
- Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
- Peach Pit Swirl Ice Cream by Scoop Adventures
- Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
- Salted Butter Pecan Brittle Ice Cream by Cookistry
- Lemon Curd Ice Cream by Life Tastes Good
- Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
- Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
- Raspberry Ripple Buttermilk Gelato by Crumb
- Chocolate Cookies ‘n Cream Milkshake by Love and Confections
- Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
- Apple Cinnamon Ice Cream by Noshing with the Nolands
- Gluten Free Devil’s Food Ice Cream Cake by Gluten Free Crumbley
- Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
- Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
- Carrot Cake Ice Cream by Mind Over Batter
- Pumpkin Pie Ice Cream by The Gunny Sack
- White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
- No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours
Need MORE ice cream in your life? Check these recipes out:
Peanut Butter Crunch Ice Cream Cake
Raspberry Swirled Peach Ice Cream
S’mores Milkshake
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking
MarinaBlu says
Do you think I could use my Ninja bowl mixer?
Tonia says
If your Ninja bowl mixer can make whipped cream then yes, you should be able to! Best of luck! ~Tonia
MarinaBlu says
Awesome! Thank you so much! I wish I had access to more Ninja recipes.
Mark V. says
cherry cheescake mmmmmmmmm
SUMMER PLEWES says
I absolutely love pralines and cream, but this ice cream in a tart sounds delish!!
Natashalh says
Years ago I used to get this amazing mint ice cream around Christmas. It had actual chunks of peppermint candy in it! That was definitely my favorite ice cream flavor. =)
Tonia says
That is one of my favorites too! Do they still sell it at Christmas?
Shanice says
Great recipe. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Thalia @ butter and brioche says
this ice cream looks amazing.. definitely craving a scoop right now!
Alice // Hip Foodie Mom says
oh my goodness!!! The pie crust bowls?!!! and this ice cream . . I LOVE everything! I love that we’re already seeing pumpkin recipes (my fave!) and this pumpkin ice cream looks sooooo good! Pinned and totally going to try! beautiful!!!
Liz says
I love that you’ve brought a little touch of autumn into your ice cream. That and the caramel have me sold!!!
Yolanda Dempsey says
I’m so looking forward to the fall baking season .
Tara says
Man, you are killing me here!! I have got to make this for Thanksgiving for sure!! Huge YUM!!
Ashley @ Wishes and Dishes says
This is amazing!! Drooling over here!!
Erin @ The Spiffy Cookie says
This might be my favorite recipe s far this week! I love that you served it in little mini pie crust bowls.
Renee's Kitchen Adventures says
I have no words! Pie crust bowl? Genius! The ice cream look amazing and your photos are just stunning!
Marion@Life Tastes Good says
I can’t wait for fall. What a tasty way to cool off while dreaming of cooler temps. Totally loving on the pie crust cups – fantastically creative! Thanks so much for sharing this recipe and your beautiful photos!!