No-Churn Pumpkin Ice Cream – a delicious recipe with condensed milk, pumpkin puree, bourbon, kosher salt, very cold heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stick a 2-quart container (or two 1-quart containers) in the freezer.
2
Combine the sweetened condensed milk, pumpkin puree, bourbon, and salt in a large bowl; stir. In a separate bowl, whip the heavy cream until stiff peaks form. (I usually do this by hand, but you can use a hand mixer or standing mixer-whatever feels right.)
3
With a whisk or rubber spatula, gingerly fold the whipped cream into the pumpkin-condensed milk mixture. The easiest way to do this is in batches: Add some cream, fold. Add some more cream, fold. The goal is to deflate the mixture as little as possible. Err on the side of under-mixing if you're unsure.
4
Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.
441
kcal
Calories
44
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 (14-ounce) cans sweetened condensed milk, 2 1/4 cups pumpkin puree, 3 tablespoons bourbon, 1 teaspoon kosher salt, and more.
Yes, No-Churn Pumpkin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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