No-Churn Pumpkin Ice Cream
A creamy and dreamy no-churn pumpkin ice cream that captures the essence of fall with every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Chill the mixing bowl and beaters in the freezer for about 10-15 minutes.
- Pour the heavy whipping cream into the bowl and whip it until soft peaks form.
- Fold in the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt until smooth.
- Transfer the mixture into an airtight container and freeze for at least 4-6 hours or overnight.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Notes
Feel free to add your favorite toppings like crushed graham crackers, whipped cream, or caramel for extra flair.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 28g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin, ice cream, no-churn, fall dessert, easy dessert