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.
Servings: 12 people
Calories: 395kcal
Ingredients
- 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
- ¼ cup cinnamon liqueur
- 2 ½ cups heavy whipping cream
- Chill the bowl and beaters before whipping the cream
Instructions
- 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.
Nutrition
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: 3595IU | Vitamin C: 2.5mg | Calcium: 147mg | Iron: 0.7mg