Pumpkin Ice Cream Recipe
Indulge in the creamy goodness of homemade no-churn pumpkin ice cream with this easy recipe. Perfect for fall or any time you’re craving a sweet frozen treat.
- Prep Time: 10 minutes
- Total Time: 1 day 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Whipped Cream:
- 8 ounces heavy whipping cream
Ice Cream Base:
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Whip the Cream: Whip the cream until stiff peaks form, using the paddle attachment if using an electric mixer.
- Add Condensed Milk: Gradually add condensed milk while continuing to beat.
- Incorporate Flavors: Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
- Freeze: Pour the mixture into a 9 x 5-inch loaf pan or freezer container, then freeze overnight.
Notes
- Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before starting for easier freezing.
- For best results with an electric mixer, freeze your beaters and bowl for 30 minutes before starting the recipe.
- Lining the loaf pan with parchment paper before filling will simplify cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 37g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 74mg
Find it online: https://cookedbysarah.com/pumpkin-ice-cream-recipe/
