Description
A delightful, creamy no-churn pumpkin ice cream that captures the essence of fall with each 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 with an electric mixer until soft peaks form, about 3-4 minutes.
- Mix the pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, and salt in another bowl until smooth.
- Fold the whipped cream into the pumpkin mixture gently to preserve airiness.
- Transfer the mixture into a freezer-safe container, smooth the top, and cover.
- Freeze for at least 6 hours or overnight.
- Scoop and serve after letting it sit at room temperature for 5-10 minutes.
Notes
For added flavor, drizzle with caramel sauce or sprinkle with crushed graham crackers when serving. Pine up for fun variations like Maple Pecan or Spiced Chocolate Chunk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 11g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: pumpkin ice cream, no-churn dessert, fall dessert, pumpkin spice, seasonal treat