Ingredients
8 ounces heavy whipping cream
14 ounces sweetened condensed milk
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Instructions
- Begin by whipping the heavy whipping cream until stiff peaks form. If you’re using an electric mixer, it’s recommended to use the paddle attachment.
- Gradually add the sweetened condensed milk while continuing to beat the mixture until well combined.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until fully incorporated.
- Pour the mixture into a 9 x 5-inch loaf pan or any freezer-safe container.
- Freeze the ice cream overnight, or until solid.
Notes
- Storage: Store in an airtight container or covered loaf pan. It will stay good in the freezer for up to 2-3 weeks.
- Dairy-Free Option: Substitute coconut cream and dairy-free sweetened condensed milk for a dairy-free version.
- Spice Variations: Increase pumpkin pie spice or add ground cinnamon and nutmeg for a stronger flavor.
- Serving Tip: Let the ice cream sit at room temperature for 5-10 minutes before serving for a smoother texture.
- Make-ahead: The ice cream can be made 2-3 weeks ahead and kept frozen until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 27g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
