No Churn Pumpkin Ice Cream6:00:00 AM
If you are like me, you start craving fall & fall flavors way before the weather cooperates. This week, it's been in the 80's and 90's and all I've been wanting is pumpkin everything. I really don't want to bake pumpkin bread or bake any other pumpkin yumminess because...well, who wants to make the kitchen that much hotter? Not me!! That's why I love pumpkin ice cream.
You get a lighter, cooler flavor than pumpkin pie but it is so smooth and rich...and oh so easy to make--did I mention that it's no churn?!? Yep.
If you need any more convincing, my child that doesn't like pumpkin pie because of how strong it tastes loved this recipe. I think it's a great way to introduce kids to pumpkin!!
1 14 oz can of sweetened condensed milk
8 oz canned pumpkin (about 1/2 a can)
1 tsp pumpkin spice mix (I used my homemade pumpkin spice)
1 8 oz tub of non-dairy whipped topping, thawed
Mix sweetened condensed milk, pumpkin, and pumpkin pie spice together well with a whisk. Using a spatula, fold in whipped topping gently until well incorporated. Place in a freezer safe, lidded container and freeze overnight.
Makes about 8-10 servings.