Pumpkin Ice Cream is easy and it’s delicious. It’s a great addition to your Thanksgiving gathering dessert table. Pumpkin Ice Cream can be made ahead to make your Thanksgiving prep easy.
Get the Scoop with this Easy Pumpkin Ice Cream Recipe
Pumpkin Ice Cream?
Last week I admitted that I’m not a gravy girl and top my turkey with my homemade cranberry sauce (see here). It’s a TRUE STORY! Well, I have another Thanksgiving admission to make. I don’t love traditional crusted pumpkin pie either; another true story.
I do, however, love many pumpkin flavored recipes. I have a growing list of easy pumpkin desserts that are worth making, sharing and taste testing. Here’s my current list of pumpkin love;
- My crustless maple pumpkin pie in a jar topped with maple cream.
- My no bake pumpkin cheesecake bites.
- My no churn pumpkin ice cream recipe.
So what’s my favorite part of the recipe you ask? I love that it’s easy. I love that I can whip this recipe up in 20 minutes or less. I love that it’s a no churn recipe that I can pop in the freezer and simply pull it out to serve. I love that it taste so creamy and delicious. I love that when I share it with family and friends its’ a big hit.
Trust me, this Pumpkin Ice Cream tastes great alone. However, top it with a little chocolate, caramel syrup and my honey whipped cream, you are almost at the ultimate taste combo. What’s missing? In my opinion, the crunch factor. Here’s how I fix the missing crunch. I make super simple phyllo cups to serve this deliciousness pumpkin ice cream in (recipe below). They even look fancy and people will think you’ve spent a lot of time. But, I know that you’ll look fabulous for very little effort, something we all love and strive for.
Here’s the printable version of my pumpkin ice cream for you to fold, stir, freeze and enjoy!
- 15 oz. can of 100% pure pumpkin
- 14 oz. can of sweetened condensed milk
- 8 oz. whipping cream (or heavy cream)
- 4 tablespoons confectioner's sugar
- 1 ½ tablespoons cinnamon
- 2 teaspoons vanilla extract
Whip the whipping cream together with the confectioner's sugar and the vanilla extract with an electric mixer until it forms stiff peeks.
Fold together the pumpkin, sweetened condensed milk and cinnamon together in a separate bowl. Once those ingredients are fully stirred together, fold in the whipped topping.
Pour the entire batch into a freezer friendly storage container and freeze over night before serving.
More about making this recipe:
Dishing it Up: If you are looking for a little added fancy for your Thanksgiving table, you can make phyllo dough bowls to serve it in ahead of time. And here’s how;
Pre-heat the oven to 375 degrees.
Spray a muffin pan with the non-stick cooking spray.
Cut approximately 3 sheets of phyllo dough so that you can gently lay a strip in a muffin tin and then cut several layers to fit crisscrossed on top so that in the end you fill the muffin tin. Repeat this process until you have filled all 12 cups.
Baste the phyllo dough with a very light layer of canola oil.
Bake the cups for approximately 5 – 7 minutes. The phyllo will be lightly browned. Removed the pan and let the cups cool completely before removing them from the pan.
These baked cups add just the right amount of crunch to this pumpkin pie ice cream.
Kids in the Kitchen: This is a great recipe for kids to assist in making, because it’s quick and easy; most ages can handle the process from beginning to end. There are many concepts to focus on when making this recipe;
- Measuring ingredients
- Following directions
- Baking & oven safety
- Motor skills and scissor safety
Toppings: This pumpkin pie ice cream is tasty on it’s own, but it’s extra delicious topped off with chocolate syrup and/or caramel sauce. I personally like a little of both drizzled on top.
And, it’s the total bomb if you add a healthy dollop of my Honey Whipped Cream on top!