pumpkin pie ice cream
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For a different desert this is very good. It's not very hard to make and it's homemade.
yield
8 serving(s)
prep time
3 Hr 20 Min
cook time
15 Min
method
Refrigerate/Freeze
Ingredients For pumpkin pie ice cream
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1frozen pie shell
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1 tspsugar
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1/4 tspcinnamon
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15 ozpumpkin pie filling
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14 ozsweetened condensed milk(1 cup)
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1pinch salt
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2 cheavy cream
How To Make pumpkin pie ice cream
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1Put a 9x5x3 metal loaf pan in freezer. Preheat oven to 375 degrees.
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2Sprinkle pie shell with cinnamon and sugar. Bake 12-14 minutes till golden. Cool then crumble in bowl.
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3Whisk together pumpkin condensed milk and salt set aside.
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4Whip the cream with electric mixer until stiff peaks form.
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5Fold 1 cup of whipped cream into the condensed milk mixture till combined.Fold mixture into whipped cream till blended.
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6Pour half of ice cream into chilled loaf pan and layer all but 1 cup of pie crust over icecream. Top with remaining icecream.
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7Cover with plastic wrap and freeze till solid about 3 hours. To serve sprinkle with remaining pie crust.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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