Toasted Pecan Pumpkin Ice Cream Easy No-Churn
Pumpkin Ice Cream with Toasted Pecans is a piece of pumpkin pie combined with pecan pie, only without the crust, the best of both desserts in a no-churn form.
Prep Time30 mins
Total Time30 mins
Servings: 12 people
- 1 cup pecan pieces toasted
- 1 Tablespoon unsalted butter
- 14 oz. can pumpkin pie filling
- 14 oz. can sweetened condensed milk NOT evaporated
- 2 teaspoons pumpkin pie spice
- 1/4 cup cinnamon liqueur
- 2 1/2 cups heavy whipping cream
- Chill the bowl and beaters before whipping the cream
Toast the pecan pieces in 1 Tablespoon of butter. Let cool.
Mix the pie filling, the sweetened condensed milk, pumpkin pie spice, and cinnamon liqueur in a bowl and chill.
Whip the cream in the chilled bowl with the chilled beaters until you get stiff peaks. Do not over beat.
Using the same beaters slightly whip the chilled pumpkin ingredients.
Fold the pumpkin ingredients into the whipped cream. Don't mix! Fold! Once it is thoroughly combined add the toasted pecans.
Put in containers and freeze. Makes about 2 quarts ice cream.
Serving: 1/2 cup | Calories: 395kcal | Carbohydrates: 29g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 129mg | Potassium: 242mg | Fiber: 3g | Sugar: 18g | Vitamin A: 71.9% | Vitamin C: 3% | Calcium: 14.7% | Iron: 3.9%