No-Churn Pumpkin Ice Cream
No-Churn Pumpkin Ice Cream is rich, creamy, and bursting with pumpkin pie flavors for the perfect Fall treat. Easy to make with no ice cream maker needed!
Servings 8 Servings
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, very cold
- 1 cup pumpkin puree, cold
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly-grated nutmeg
In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
Freeze for at least 6 hours or overnight. Serve frozen.
Calories: 375kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 291mg | Sugar: 28g | Vitamin A: 5800IU | Vitamin C: 3.3mg | Calcium: 190mg | Iron: 0.5mg