No-Churn Pumpkin Ice Cream
Experience the ultimate autumn indulgence with this luxurious, no-churn pumpkin ice cream. By whipping chilled heavy cream to stiff peaks and folding it into a silky, spiced pumpkin base, you achieve a dense, professional-grade texture without the need for an ice cream maker. This easy-to-prepare treat balances the earthy sweetness of pure pumpkin with aromatic spices, creating a delightful dessert that is perfect for entertaining or enjoying as a cozy homemade indulgence.
- Prep Time: 15
- Total Time: 375
- Yield: 8 servings
- Category: Deserts
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups cold heavy cream (36% fat content)
14 ounces sweetened condensed milk
1 cup pure pumpkin puree (not pie filling)
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Instructions
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, vanilla extract, and pumpkin pie spice until the mixture is completely smooth.
Set the pumpkin mixture aside for a few minutes to allow the spices to fully incorporate.
In a separate chilled metal bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
Add one-third of the whipped cream to the pumpkin base and fold gently to lighten the texture.
Add the remaining whipped cream to the bowl and fold carefully until no white streaks remain, being cautious not to deflate the mixture.
Pour the finished batter into a loaf pan and smooth the top with a spatula.
Freeze for at least six hours, or until the ice cream is set completely.
Notes
Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream for the best results. Ensure the pumpkin puree is not sweetened pie filling to maintain the correct flavor profile. Store in the freezer in an airtight container for up to two weeks.
Find it online: https://flavoornote.com/no-churn-pumpkin-ice-cream/