Ingredients

The following ingredients have 8 Servings
  • 1/2 cup pumpkin puree
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice*
  • 1/4 teaspoon sea salt
  • 2 cups heavy whipping cream**
  • 2 cups crushed graham crackers (10 graham cracker sheets)***

Instruction

  • In a large mixing bowl, stir to combine pumpkin puree, condensed milk, vanilla, pumpkin spice and sea salt; set aside.
  • In a separate bowl, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy whipping cream on high until stiff peaks form. (see post for tips)
  • Use a spatula to fold the sweetened condensed milk mixture into the whipped cream. Fold together gently until nice & smooth. Careful not to break down the cream.
  • Now, fold the graham cracker in with a rubber spatula. Once thoroughly combined, pour the mixture into a freezer-safe pan and cover. I use a 9x5" loaf pan and cover it with plastic wrap, but you can use whatever you'd like! This recipe fills one and close to half of another 9x5" loaf pan.
  • Place into the freezer to set. The ice cream is absolutely delicious and like soft serve after about 2 hours. If you prefer harder ice cream, freeze for at least 6-8 hours, or preferably overnight. Enjoy!