Belly Full · by Amy Flanigan
No-Churn Pumpkin Pie Ice Cream
NUTRITION · PER SERVING370M COOK
CAL 19%·PRO 9%
CARBS 24G25% OF CAL
1G FIBER0G OTHER23G TOTAL SUGAR
FAT 30G70% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin pie ice cream with caramel swirls and candied pecans, made without a machine. A fall-flavored frozen treat with warm spice notes.
dessertamerican🥣 mixer🥧 baking dishgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅔ cup canned 100% pumpkin puree ((not pie filling) )
- ¾ cup sweetened condensed milk
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon course salt
- 2 cups cold heavy whipping cream
- ⅓ cup caramel sauce (divided, warmed just slightly to loosen )
- ⅓ cup finely chopped candied pecans
At a glance
PER SERVING · TIME 370M
CAL 19%·PRO 9%
CARBS 24G25% OF CAL
1G FIBER0G OTHER23G TOTAL SUGAR
FAT 30G70% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 153mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 131mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.