Pumpkin Ice Cream
This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat!
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon 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 into 9” x 5” loaf pan or freezer container, and freeze for at least 4 hours.
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