Pumpkin Ice Cream
Make this Pumpkin Ice Cream recipe and serve it in edible bowls made from pie crust! No churn ice cream is easy to make and perfect for fall.
Servings 12
Calories 420kcal
Ingredients
Pumpkin Ice Cream
- 1 pint heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Pie Crust Cups
- 2 9-inch pie crust dough
- 1/4 cup milk
- 1/4 cup cinnamon sugar
Instructions
Pumpkin Ice Cream
- 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.
Pie Crust Cups
- Cut five-inch circles from the pie crust dough. Re-roll the scraps if needed.
- 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˚F for 8-10 minutes.
Nutrition
Serving: 1cups | Calories: 420kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 192mg | Potassium: 244mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3854IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
