Pumpkin Ice Cream
Homemade Pumpkin Ice Cream recipe is rich and creamy. The pumpkin mixture is wonderful, and you don't need an ice cream maker. This no churn pumpkin pie ice cream comes together without much work.
Servings: 8
Calories: 371kcal
Ingredients
- 1 can sweetened condensed milk 14 oz
- 2 cups Heavy Whipping Cream chilled
- 2/3 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
Instructions
- With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.
- In a separate bowl, stir together sweetened condensed milk, pumpkin puree and pumpkin pie spice.
- Then gently fold the sweetened condensed milk into the heavy whipping cream until the mixture is fully combined and smooth.
- Spread the mixture into a loaf pan and freeze for at least 4 hours until firm.
- Serve and enjoy! The ice cream will keep covered in the freezer for up to 1 month.
Notes
I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.
Nutrition
Calories: 371kcal | Carbohydrates: 31g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 285mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4185IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 1mg
