Pumpkin Ice Cream (No Churn!)
Servings: 8 servings
Calories: 275kcal
This Pumpkin Ice Cream is a wonderfully creamy fall treat. It's super simple to make — no cooking a custard base or churning in an ice cream maker. And it truly tastes just like pumpkin pie!
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Ingredients
- 2 cups very cold heavy whipping cream at least 30% fat
- 1 14 oz can sweetened condensed milk
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- 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, vanilla and pumpkin pie spice. Gently fold this into the whipped cream until combined.
- Pour mixture into a freezer safe container or a 9x5 loaf pan. Cover with plastic wrap. Be sure the plastic wrap is touching the ice cream to prevent ice crystals from forming. Freeze for at least 8 hours.
Notes
1. Let thaw slightly so it's easier to scoop.
2. Serving options: plain, topped with salted caramel, chocolate chips, gingerbread cookies, baked pie dough, cinnamon sprinkled. Another idea is to have all these toppings out for your guests to make their own fall ice cream sundae!
3. No pumpkin pie spice use: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.
4. Store in the freezer for 1-2 months.
Nutrition
Calories: 275kcal | Carbohydrates: 4g | Protein: 4.9g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 76mg | Potassium: 272mg | Fiber: 1g | Sugar: 28g | Calcium: 170mg | Iron: 1mg
