Description
No-Churn Pumpkin Ice Cream is the perfect fall dessert that captures the essence of autumn in every scoop. This creamy, velvety treat combines the rich flavors of pumpkin puree and warm spices with a luscious texture, all without needing an ice cream maker. Ideal for cozy gatherings or a sweet night in, this easy recipe will delight your taste buds and fill your home with seasonal warmth.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine heavy cream and sweetened condensed milk. Whip with an electric mixer until soft peaks form (about 3-5 minutes).
- Gently fold in pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined.
- Transfer the mixture to an airtight container, smoothing the top with a spatula.
- Cover tightly and freeze for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 28g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg