Pumpkin Ice Cream
This delicious No-Churn Homemade Pumpkin Ice Cream has all the flavors of pumpkin pie, but in creamy ice cream form. A MUST TRY for Fall! This is also so easy to make and only takes 15 minutes prep time.
Servings: 4
Calories: 425kcal
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2/3 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups heavy cream
Instructions
- In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg and cloves.
- Add in the can of sweetened condensed milk and vanilla to the mixture, and then beat using an electric mixer until the mixture is smooth.
- In another bowl, beat the heavy cream using your hand mixer until stiff peaks form, about 4 minutes.
- Gently fold in the cream mixture into the pumpkin mixture until fully combined, but don't over mix.
- Add the mixture to a loaf pan, cover and then place in the freezer for at least 6 hours.
Nutrition
Calories: 425kcal | Carbohydrates: 8g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 35mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8107IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg