Pumpkin Sage No Churn Ice Cream
Creamy and not too sweet, perfect for those who would rather skip pie.
In a large bowl whip cream, starting on low. When bubbles start to form increase the speed and whip until stiff peaks form. Set aside.
In a separate bowl, combine the sweetened condensed milk, pumpkin puree, sage, vanilla, and pumpkin pie spice. Gently fold this into the whipped cream until combined. Pour mixture into a freezer safe container or a 9 x 5 inch loaf pan. Cover with plastic wrap, making sure the plastic wrap is touching the ice cream to prevent ice crystals from forming. Freeze for at least 8 hours. Enjoy!
Pro Tip: Bake your extra pie crust bits and use as an ice cream topping!