No Churn Pumpkin Pecan Ice Cream
2 cups heavy cream
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 (14 oz) sweetened condensed milk
1 cup canned pumpkin purée
½ cup chopped pecans
In a large bowl beat the heavy whipping cream, vanilla extract and cinnamon to stiff peaks.
In a separate bowl combine the sweetened condensed milk, pumpkin purée and chopped pecans, saving a few pecan pieces for the top of the ice cream.
Fold the sweetened pumpkin pecan mixture into the whipped cream mixture.
Pour into a 9" x 5" loaf pan and sprinkle with the remaining pecan pieces. Cover and freeze for 6 hours, or until firm.
Our No Churn Pumpkin Pecan Ice Cream is deliciously creamy with holiday flavors like; pumpkin, pecans, cinnamon and vanilla. And, it tastes like frozen whipped pumpkin pie!
Thursday, October 15, 2015 - 8:33am