No Churn Pumpkin Ice Cream Recipe

INGREDIENTS

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.2 cups heavy whipping cream
Add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.14 ounces sweetened condensed milk,½ cup pumpkin puree,1 teaspoon pure vanilla extract,1 teaspoon pumpkin pie spice
Add the pie crust chunks and fold them in as well.1 cup cooked pie crust chunks
Transfer the ice cream base to a 9×5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours.
Once the ice cream is set, scoop and enjoy.

To make the pie crust chunks, I baked a store-bought pie crust according to the package directions and then broke it into chunks. You could skip this part entirely– or swap it with crushed graham crackers, waffle cones, or gingersnaps.
If you don’t want to use a pie crust, you can use crushed graham crackers or cookies.
Be sure to let the ice cream sit in the freezer for a minimum of 12 hours before you serve it.

Storage: Store no churn pumpkin pie ice cream in an airtight container in the freezer for up to 1 week.