No-Churn Pumpkin Ice Cream
A creamy, dreamy no-churn pumpkin ice cream that captures the essence of fall with comforting spices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Chill your mixing bowl in the freezer for about 10-15 minutes.
- Remove your chilled bowl and pour in the heavy cream. Whip until soft peaks form (about 2-3 minutes).
- Combine the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt in a separate bowl.
- Fold the whipped cream into the pumpkin mixture gently.
- Transfer the mixture to an airtight container or loaf pan and smooth the top.
- Freeze for at least 4-6 hours, preferably overnight.
- Scoop and serve after letting it sit at room temperature for 5-10 minutes.
Notes
Serve with a drizzle of caramel sauce or a sprinkle of crushed pecans for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: pumpkin, ice cream, fall dessert, no-churn, easy recipe