Pumpkin Ice Cream
This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat. Serve it solo, with your ice cream toppings, or as a garnish on your favorite desserts.
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
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 mixture into a 9 x 5 inch loaf pan or freezer container then freeze overnight.
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