Description
This no-churn pumpkin ice cream is creamy, rich, and infused with the cozy flavors of fall. Made with pumpkin puree, warm spices, and condensed milk, it’s an easy and festive frozen treat that requires no ice cream maker.
Ingredients
8 ounces heavy whipping cream
14 ounces sweetened condensed milk
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Instructions
- Whip the heavy cream until stiff peaks form using a stand mixer or hand mixer.
- Gradually add the sweetened condensed milk while continuing to beat until well incorporated.
- Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and fully combined.
- Pour the mixture into a 9 x 5-inch loaf pan or freezer-safe container.
- Freeze overnight or for at least 12 hours, until firm.
Notes
- Add crushed graham crackers, pecans, or chocolate chips for texture.
- Adjust pumpkin pie spice or add extra cinnamon, nutmeg, or cloves to taste.
- Use coconut cream or non-dairy cream for a vegan version.
- Store in an airtight container for up to 2 weeks.
- If too firm, let sit at room temperature a few minutes before scooping.
Nutrition
- Serving Size: 1 serving (approx. 2/3 cup)
- Calories: 310
- Sugar: 26g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
