Last Updated on November 24, 2019

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 and caramel syrup and 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.  These phyllo bowls add just the right crunch.  They even look fancy and people will think you’ve spent a lot of time.  But we know you’ll look fabulous for very little effort, something we all love and strive for.

Quick and Easy Pumpkin Ice Cream by Jodie Fitz

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

Whip the whipping cream together with the confectioner’s sugar with an electric mixer until it forms stiff peeks. 

Fold together the pumpkin, sweetened condensed milk, whipped topping, cinnamon and vanilla until the ingredients are fully mixed together.  Pour the entire batch into a freezer friendly storage container and freeze over night before serving.

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.

Toppings:  This pumpkin pie ice cream is tasty on it’s own or topped off with chocolate syrup and/or caramel sauce.  These items are typically located in the baking aisles in the ice cream serving section of your supermarket.

Dish 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.  Here’s the printed version for your convenience;

Easy Pumpkin Ice Cream Recipe

Print

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 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

Instructions

Whip the whipping cream together with the confectioner's sugar with an electric mixer until it forms stiff peeks. 

Fold together the pumpkin, sweetened condensed milk, whipped topping, cinnamon and vanilla until the ingredients are fully mixed together.  Pour the entire batch into a freezer friendly storage container and freeze over night before serving.

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.

Toppings:  This pumpkin pie ice cream is tasty on it’s own or topped off with chocolate syrup and/or caramel sauce.  These items are typically located in the baking aisles in the ice cream serving section of your supermarket.

Notes

Dish 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.

Cheers to Pumpkin Ice Cream and Thanksgiving Desserts ~ Jodie Fitz

My no bake pumpkin cheesecake bites are just the right combination of creaminess and crunch combined all in one mouthwatering bite. The chocolate and nut rimmed phyllo shell finishes off the pumpkin cheesecake flavors perfectly.  Here is the recipe link:  No Bake Pumpkin Cheesecake.

Looking for an Easy Pumpkin Pie recipe?  Look no further!  Check out my Easy Pumpkin Pie Recipe that’s baked and served in a mason jar and crustless.  I love this crustless pumpkin pie recipe.  It’s topped with my maple cream giving it the double YUM factor!  Here is the recipe link:  Easy Pumpkin Pie in a Jar

I’m wishing you lots of pumpkin flavored yum this Thanksgiving and a whole lot of simple, but delicious entertaining.  Enjoy your family friends and feel free to share your favorite pumpkin recipes with me. xo