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A close up of a piece of cake on a plate, with Ice cream
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Pumpkin Ice Cream

This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat!
Course Dessert
Cuisine American
Keyword No Churn Pumpkin Ice Cream
Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 355kcal

Ingredients

  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¾ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

  • Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
  • Gradually add condensed milk while continuing to beat.
  • Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
  • Pour into 9” x 5” loaf pan or freezer container, and freeze for at least 4 hours.

Video

Nutrition

Calories: 355kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 100mg | Potassium: 337mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5498IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg