You don’t need to wait for the holidays to enjoy the flavors of pumpkin pie. This simple egg-free pumpkin pie ice cream is a lusciously creamy dessert you’ll love!
Freeze ice cream canister overnight or at least 12 hours before churning.
In a saucepan, combine pumpkin, cream, and sugar. Heat over medium, whisking to dissolve sugar and blend ingredients. Once bubbles start to form around the edges, remove from heat; do not boil.
Transfer mixture to a bowl and whisk in milk, vanilla, and spices until well blended. Cover and chill in the refrigerator at least 2 hours.
When ready to churn, place frozen ice cream canister in machine. Remove ice cream mixture from fridge, whisk to reincorporate ingredients, and pour into machine. Churn according to manufacturer's instructions.
Serve as soft-serve ice cream or scoop into an airtight container and freeze until solid.
Notes
Freeze your ice cream maker bowl overnight, or at least 12 hours.