No-Churn Pumpkin Ice Cream: 7 Steps
Enjoy this easy No-Churn Pumpkin Ice Cream, flavored like your favorite pumpkin pie. No ice cream maker needed!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 1.5 quarts
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 (15 ounce) can pumpkin puree
- 1 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt until well combined.
- Gently fold the pumpkin mixture into the whipped cream until just combined. Be careful not to overmix.
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 6-8 hours, or until firm.
Notes
- For an extra festive touch, swirl in some whipped cream or caramel sauce before freezing.
- You can add chopped pecans or graham cracker crumbs for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 30g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://cookerycourier.com/no-churn-pumpkin-ice-cream/