Pumpkin Chocolate Chip Ice Cream
Creamy no-churn pumpkin ice cream with warm spices and chocolate chips. Just 5 ingredients, no ice cream maker, and 10 minutes of prep before it goes in the freezer.
Servings: 6
Calories: 671kcal
Cost: $8.50, $1.42 per Serving.
Equipment
- Large mixing bowl
- Electric hand mixer
- 9x5 inch loaf pan
- Plastic wrap
- Ice cream scoop
- Large spoon or spatula
Ingredients
- 2 cups heavy whipping cream
- 14 ounce sweetened condensed milk
- 1 cup pumpkin puree
- ½ tablespoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
- Use an electric hand mixer to whip the cream into stiff peaks in a large mixing bowl.
- Once the cream forms stiff, free-standing peaks, add the pumpkin pie spice, pumpkin puree, and sweetened condensed milk. Whisk the ingredients into the whipped cream until just combined.
- Use a large spatula or spoon to fold in the chocolate chips until they are evenly distributed.
- Pour your ice cream mixture into a 9x5 inch loaf pan or glass dish. Cover the ice cream with plastic wrap and place it in the freezer for 5 hours.
- Scoop, serve, and enjoy!
Notes
Freeze at least 5 hours. Best within 2 weeks. Use pumpkin puree, not pumpkin pie filling.
Nutrition
Calories: 671kcal | Carbohydrates: 58g | Protein: 10g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 111mg | Potassium: 578mg | Fiber: 4g | Sugar: 51g | Vitamin A: 7714IU | Vitamin C: 4mg | Calcium: 273mg | Iron: 3mg
