No-Churn Pumpkin Ice Cream
Indulge in this delicious No-Churn Pumpkin Ice Cream that captures the essence of fall with creamy pumpkin and warm spices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Salt to taste
Instructions
- Whip the Cream: In a large mixing bowl, pour the heavy cream and whip it using an electric mixer or whisk until stiff peaks form. This should take about 4-5 minutes.
- Mix the Pumpkin Base: In a separate bowl, combine the pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, and a pinch of salt. Stir until smooth.
- Fold It All Together: Gently fold the whipped cream into the pumpkin mixture using a spatula, being careful not to deflate the air.
- Transfer to Freezer Container: Pour the mixture into a clean, airtight container, smoothing the top with a spatula. Seal the container.
- Freeze: Place in the freezer for at least 6 hours or overnight.
Notes
For extra flavor, consider serving with waffle cones and gingersnap cookies, or drizzle with caramel or chocolate sauce.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 20g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: pumpkin ice cream, no-churn dessert, fall recipes, easy dessert, vegetarian recipes