Easy No-Churn Pumpkin Ice Cream: 1 Amazing Fall Treat
Create delicious no-churn pumpkin ice cream at home. This easy recipe is perfect for a cozy fall treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: About 1.5 quarts
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can pumpkin puree
- 2 cups heavy whipping cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 6 hours, or until firm.
- Scoop and enjoy!
Notes
- For extra flavor, you can add chopped nuts or chocolate chips.
- If you don’t have pumpkin pie spice, you can mix your own using cinnamon, ginger, nutmeg, and cloves.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 35g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://kitchnkudos.com/no-churn-pumpkin-ice-cream/