pumpkin pie ice cream

How To Make pumpkin pie ice cream

• 1

  Put a 9x5x3 metal loaf pan in freezer. Preheat oven to 375 degrees.
• 2

  Sprinkle pie shell with cinnamon and sugar. Bake 12-14 minutes till golden. Cool then crumble in bowl.
• 3

  Whisk together pumpkin condensed milk and salt set aside.
• 4

  Whip the cream with electric mixer until stiff peaks form.
• 5

  Fold 1 cup of whipped cream into the condensed milk mixture till combined.Fold mixture into whipped cream till blended.
• 6

  Pour half of ice cream into chilled loaf pan and layer all but 1 cup of pie crust over icecream. Top with remaining icecream.
• 7

  Cover with plastic wrap and freeze till solid about 3 hours. To serve sprinkle with remaining pie crust.
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