No-Churn Pumpkin Ice Cream
Indulge in this creamy, dreamy no-churn pumpkin ice cream that captures the essence of autumn with every scoop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Gather Your Supplies: Grab a large mixing bowl and a whisk (or an electric mixer). You will also need a loaf pan.
- Whip the Cream: In your mixing bowl, pour in the heavy cream and whip until soft peaks form.
- Mix the Pumpkin Base: In another bowl, combine pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, and salt until smooth.
- Combine the Cream and Pumpkin: Gently fold one-third of the whipped cream into the pumpkin mixture, then add the remaining whipped cream.
- Transfer to Container: Pour the mixture into your loaf pan and smooth the top with a spatula.
- Freeze and Chill: Cover the pan tightly with plastic wrap or a lid and freeze for at least 4–6 hours or until firm.
- Scoop & Serve: When ready, scoop the pumpkin ice cream into bowls and enjoy!
Notes
Serve in cones or dessert cups with caramel sauce, crushed graham crackers, or a sprinkle of cinnamon for added flair.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin ice cream, no-churn, fall dessert, easy ice cream recipe