Home-style Pumpkin Spice No-Churn Ice Cream

We feel like we should start with a little bit of honesty here. We fully intended to post this recipe on the first day of Fall!

Unfortunately, the first day of Fall brought us the unpleasant gift of a stomach virus.

We tried to truck through and get this posted, but we were basically confined to our bed at the urgency of our husband not to spread germs. We're not sure if it was the combination of pregnancy + stomach virus, or a big doozy of a virus, but we've never felt so tired, sick, and worn out.

THANKFULLY, our husband disinfected every ounce of anything we had touched and managed to skate through without catching it. It took us about 4 days (and some pregnancy safe meds our OB called in) to fully recover, so here we are.

Finally getting to post the recipe we had so thoughtfully planned to post on the first day of Fall!

Here is Texas, Fall isn’t the ever changing colors, cool temps, and beautiful pumpkin patches you see in the movies.

Here in Texas, Fall is still hot. In fact we saw a picture one of the local news stations posted the other day that we had us cracking up at how true it is.

It’s so funny because it’s true. In Texas (at least where we are), we don’t see the stereotypical Fall temperatures until well into the end of October.

In fact, even Halloween it’s still fairly warm outside after the sun goes down.

Regardless, that doesn’t change that it is still our favorite time of year! The scents, the flavors, the decorations, the foods, the family time, we love it all.

We pretty much love September – Christmas. It has our favorite celebrations – our anniversary, Halloween, Thanksgiving, and Christmas. Plus, who doesn’t love that all your favorite tv shows return with all new episodes to watch and curl up to at night.

In keeping with the warm temperatures, but wanting to experience all things Fall, here is a well-balanced little treat to lead you into that. A major plus side to this… no raw eggs so it’s pregnancy safe! Enjoy!