Description
A delightful no-churn pumpkin ice cream that captures the essence of fall with each creamy spoonful.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Whip the cream in a large mixing bowl until soft peaks form, about 3-4 minutes.
- Mix the pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, and salt together until smooth.
- Fold the whipped cream into the pumpkin mixture gently to maintain airiness.
- Transfer the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight.
- Scoop and serve after letting the ice cream sit at room temperature for 5-10 minutes.
Notes
For a fun twist, try adding toasted pecans or mini chocolate chips to the mixture!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: pumpkin ice cream, no-churn dessert, fall treats, easy ice cream recipe, pumpkin recipes