Pumpkin Pie No Churn Ice Cream

Yield 6



  1. Whip cream until stiff. Set aside.
  2. Whisk together remaining ingredients.
  3. Gently fold whipped cream into pumpkin mixture just until combined. Make sure it's completely blended but don't over mix.
  4. Spread into a bread pan. Lay a piece of wax paper or parchment over the top of the ice cream and freeze 4-6 hours or overnight, until solid.
  5. Ice cream is best if you let it sit out a few minutes before serving.
  6. Feel free to top with chocolate sauce or stir in mini chocolate chips before freezing :)

Recipe by Life After Wheat at