Amazing No-Churn Pumpkin Ice Cream: 1 TASTE OF FALL
Create delicious no-churn pumpkin ice cream with this easy recipe. It’s perfect for a fall treat and requires no special equipment.
- 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
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
- Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it.
- Then, carefully fold the remaining 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 an extra festive touch, you can swirl in some caramel sauce before freezing.
- Add chopped pecans or gingersnap cookie crumbs for added texture.
- Ensure your pumpkin puree is not pumpkin pie filling.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 35g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://magazinemeal.com/no-churn-pumpkin-ice-cream/