No-Churn Pumpkin Ice Cream
A creamy and easy-to-make No-Churn Pumpkin Ice Cream that captures the essence of fall with rich pumpkin flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Mixing and Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine heavy cream and sweetened condensed milk. Whip with an electric mixer until soft peaks form (about 3-5 minutes).
- Gently fold in pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined.
- Transfer the mixture to an airtight container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
- Serve in bowls or cones and garnish with whipped cream, cinnamon, or nuts if desired.
Notes
Use pure pumpkin puree for the best flavor. Chill your mixing bowl and beaters for a fluffier texture. Store in an airtight container in the freezer for 2-3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg