No Churn Pumpkin Ice Cream
Easy, creamy no churn pumpkin ice cream is just what you need to celebrate fall! A sweet, whipped cream base is swirled with smooth pumpkin puree and warming spices like cinnamon, ginger, and nutmeg. No machine is required!
Servings: 12 servings
Calories: 93kcal
Ingredients
- ¾ cup pure pumpkin puree
- 1 14 ounce can sweetened condensed milk , or 1 ⅓ cup homemade condensee milk, see notes
- ¼ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ¼ cups cold heavy cream
Instructions
- In a medium bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, spices, and salt until smooth.
- In a large bowl of a standing mixer or with a hand mixer, beat the heavy cream on high speed until stiff peaks form.
- Whisk half of the whipped cream into the pumpkin mixture until it's fully incorporated.
- Then, using a spatula, gently fold the remaining whipped cream into the pumpkin mixture until all the whipped cream is mixed in.
- Pour the ice cream mixture into a standard-size loaf pan, smoothing the top. Cover the pan lightly with foil, making sure to not let the foil touch the ice cream, and place it in the freezer for at least 6 hours to firm.
- To serve, let the ice cream stand at room temperature for a few minutes until it's scoopable. Store the ice cream in the freezer, tightly covered, for up to one week.
Notes
To make homemade condensed milk, combine 2 cups whole or 2% milk with 1 cup sugar in a heavy bottom pan. Bring to a boil, whisking constantly, then reduce to a simmer and simmer, whisking frequently, until the mixture reduces slightly and becomes thick. Cool to room temperature and use in your recipe!
Nutrition
Calories: 93kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 56mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2749IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg