No Churn Pumpkin Ice Cream
Easy no-churn pumpkin spice ice cream is a delicious homemade treat for fall
Prep Time 10 minutes minutes freezer time 3 hours hours 58 minutes minutes Total Time 10 minutes minutes
- 2 cups heavy whipping cream
- 1 14-oz can sweetened condensed milk
- 1 cup pumpkin puree not pie filling
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Pour the whipping cream into a large mixing bowl, and beat on medium speed with hand mixer until stiff peaks form.
In a separate bowl, mix the pumpkin puree, spices, vanilla and the sweetened condensed milk together until fully blended.
Gently fold the whipped cream into the pumpkin mixture until completely combined, and spoon into shallow baking dish.
Freeze for about 5 to 6 hours or until firm.
Enjoy!
Calories: 391kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 92mg | Potassium: 312mg | Fiber: 1g | Sugar: 30g | Vitamin A: 5785IU | Vitamin C: 3.3mg | Calcium: 205mg | Iron: 0.8mg