No-Churn Pumpkin Ice Cream

This easy, homemade No-Churn Pumpkin Ice Cream takes only about 5 minutes to make. Throw it in the freezer and then enjoy some of the best flavors of fall in ice cream form!

Prep Time5

freezing time6

Total Time6 5

Course: Dessert

Cuisine: American

Keyword: cinnamon, easy, heavy cream, homemade, ice cream, no churn, pumpkin, pumpkin puree, pumpkin spice, sweetened condensed milk, vanilla, vegetarian

Servings: servings

Calories: 302.28kcal

Ingredients

14 oz sweetened condensed milk
1 tsp vanilla extract
1 cup pumpkin puree
1 tsp ground cinnamon
1 tsp pumpkin pie spice
2 cups heavy whipping cream

Instructions

In a mixing bowl, combine the sweetened condensed milk, vanilla, pumpkin, cinnamon and pie spice. Mix together until smooth and well combined. Set aside.
Using an electric mixer, whip the heavy cream in a separate bowl until soft peaks form. Fold in the pumpkin mixture just until combined.
Spread out in a loaf pan or other ice cream container. Cover tightly with plastic wrap. Ensure that the plastic wrap is laying flat on the ice cream (this will prevent ice crystals from forming).
Freeze for at least 6 hours before serving.

Nutrition