Pumpkin pie ice cream



1 cup
35% cream


  • REMOVE label from can of sweetened condensed milk. Place in a slow cooker insert. Fill with enough water to cover can by 1-in. Cook on high for 4 hours. Turn off slow cooker and let stand until can is completely cooled. (Do not open can until it is completely cool.) Open can and scoop out 1/2 can dulce de leche. Refrigerate the rest for another use.
  • BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in 1/2 can dulce de leche and 1/4 tsp pumpkin pie spice until just combined. Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.


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