pumpkin pie ice cream

Name: Pumpkin Pie Ice Cream
Prep time: 3 h 20 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 - frozen pie shell; 1 teaspoon(s) sugar; 1/4 teaspoon(s) cinnamon; 15 ounce(s) pumpkin pie filling; 14 ounce(s) sweetened condensed milk(1 cup); 1 - pinch salt; 2 cup(s) heavy cream

6 Pinches

Rhonda Wheeler

Warren, MI

Updated on Nov 15, 2017

For a different desert this is very good. It's not very hard to make and it's homemade.

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prep time 3 Hr 20 Min

cook time 15 Min

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

1 - frozen pie shell
1 teaspoon sugar
1/4 teaspoon cinnamon
15 ounces pumpkin pie filling
14 ounces sweetened condensed milk(1 cup)
1 - pinch salt
2 cups heavy cream

How To Make pumpkin pie ice cream

Step 1

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

Step 2

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

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

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

Fold 1 cup of whipped cream into the condensed milk mixture till combined.Fold mixture into whipped cream till blended.
Step 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.
Step 7

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