No-Churn Pumpkin Ice Cream
Indulge in the cozy flavors of autumn with this effortless, no-churn pumpkin ice cream. By combining luscious pumpkin puree with sweetened condensed milk and perfectly whipped heavy cream, you create a velvety, restaurant-quality dessert right in your own kitchen. This recipe eliminates the need for an ice cream maker, making it the perfect treat for holiday gatherings or a quiet evening at home. It is a smooth, earthy, and satisfying frozen delight that captures the essence of the season in every spoonful.
- Prep Time: 15
- Total Time: 360
- Yield: 8 servings
- Category: Deserts
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups heavy cream, chilled
1 can (14 oz) sweetened condensed milk
1 cup pure pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
Instructions
Combine the pumpkin puree, pumpkin pie spice, and vanilla extract in a medium bowl until fully incorporated.
Stir the sweetened condensed milk into the pumpkin mixture until the color is uniform and smooth.
Pour the cold heavy cream into a large chilled bowl.
Beat the cream using an electric hand mixer on high speed until stiff peaks form.
Fold one cup of the whipped cream into the pumpkin mixture to lighten the texture.
Gently fold the remaining whipped cream into the pumpkin base until no white streaks remain.
Transfer the mixture into a freezer-safe container and smooth the top with a spatula.
Freeze the ice cream for at least six hours or until firm before serving.
Notes
Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream for best results. Ensure you use pure pumpkin puree, not pre-spiced pie filling. If you prefer a crunch, you can stir in chopped pecans or crushed graham crackers before freezing.
Find it online: https://flavoornote.com/no-churn-pumpkin-ice-cream-2/