No-Churn Pumpkin Ice Cream – a delicious recipe with Heavy Cream, Milk, Vanilla, Ground Cinnamon, Ground Ginger, Ground Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.
2
In a large bowl, combine sweetened condensed milk, pumpkin puree, vanilla extract and spices and mix well. Fold whipped cream into pumpkin/condensed milk mixture until well incorporated.
3
Line a standard size loaf pan with some plastic wrap (make sure plenty of plastic hangs over the sides of the pan) and pour the ice cream mixture into the pan. Smooth the top. Cover the top with the overhanging sides of plastic wrap and place in the freezer to chill for a minimum of 6 hours or overnight. Serve alone or with a crushed ginger cookie topping.
4
Adapted from The Vanilla Bean Blog.
481
kcal
Calories
46
g
Fat
10
g
Carbs
5
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 8 ingredients. The key ingredients include: 2 cups Cold Heavy Cream, 1 can (14 Oz. Size) Sweetened Condensed Milk, 1 cup Canned Pure Pumpkin Puree, 2 teaspoons Pure Vanilla Extract, 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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