Pumpkin Pie Ice Cream (No Ice Cream Maker Required)

Updated: Dec 3, 2020

As you might be familiar with by now, the base for this no-churn ice cream is now my go-to for easy homemade ice cream. It can be flavored and customized any way you would like. This recipe does not require an ice cream maker and the ice cream base itself only takes a few minutes to make. The hardest part of this recipe is just waiting for it to freeze!

This version of my go-to recipe takes one of my favorite things to the next level: Thanksgiving Leftovers.

This is a really fun twist on repurposing any leftover pie you may have and is a fun activity that is kid friendly and they will be delighted. I used pumpkin pie for this recipe as it so far has been my favorite combination, but any pie can be used! Apple, pecan, sweet potato -you name it.

Makes: ~ 1 half gallon of ice cream

Time: 30 minutes prep

+ 6 hours or overnight freeze time

* Post contains affiliate links

Tools Needed:

Kitchen scale (optional)

Baking Sheet

Measuring cups and spoons

Mixing bowls and spoons

Pots to cook apple cider caramel


Leftover Pie Ice Cream:

  • 2 cups heavy whipping cream

  • 1 tsp vanilla *

  • pinch of salt

  • 1 can sweetened condensed milk

  • 1/2 tsp cinnamon

  • Roughly two slices of pie of choice

* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract


Ice Cream:

  • Whip the cream, salt, cinnamon and vanilla until it reaches a stiff peak. Stir in the sweetened condensed milk then beat again until it forms thick and stiff peaks again.

  • Pour some of the whipped cream mixture into a dish (I use a loaf pan that I first line with saran wrap). Fill about 1/3 of the dish.

  • This part is messy, but fun. Grab a slice of pie and break apart with your hands into bite size chunks into a layer over the ice cream. You can add as little or as much here as you want!

  • Add the rest of the whipped cream mixture and top with additional crumbled pie.

  • Cover dish with saran wrap and place in the freezer for a minimum of 6 hours to freeze. Preferably 12 hours (so overnight, or you could make it first thing in the morning).

Let me know how yours comes out and which pie you use! My favorite so far has been pumpkin.

-xoxo JBakes

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