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Pumpkin Ice Cream
Pumpkin Ice Cream recipe is perfect for those of us craving Fall when it's still hot out. And you can make it without an ice cream maker!
Course
Dessert
Cuisine
American
Keyword
pumpkin ice cream
Prep Time
10
minutes
minutes
freezing
3
hours
hours
Total Time
10
minutes
minutes
Servings
1
scoop
Calories
150
kcal
Author
April Woods
Ingredients
14
ounces
sweetened condensed milk
4
tablespoons
pure pumpkin puree
1/2
teaspoon
real vanilla extract
2
tsp
pumpkin pie spice
2
cups
heavy whipping cream
Instructions
In a bowl whisk together sweetened condensed milk, pumpkin puree, vanilla, and
pumpkin pie spice
. Set aside.
(IF USING AN ICE CREAM MAKER SKIP THIS STEP). In a second bowl, beat the heavy whipping cream until stiff peaks form.
Gently fold in the sweetened condensed milk mixture until fully incorporated. (Or just stir in if using an ice cream maker).
FOR NO-CHURN: Pour into a freezer safe container (I used a glass loaf pan), cover and freeze at least six hours.
FOR ICE CREAM MAKER: Pour into your ice cream maker and follow manufacturers instructions.
Enjoy!
Notes
CLICK HERE FOR OUR PUMPKIN PIE SPICE RECIPE -->
Pumpkin Pie Spice
Nutrition
Calories:
150
kcal