Pumpkin No-Churn Ice Cream
Creamy, spiced, and made with just 6 ingredients, this no-churn pumpkin ice cream is one of the easiest ways to enjoy fall flavor—no ice cream maker needed!
Equipment
- Electric or stand mixer
- mixing bowls
- rubber spatula
Ingredients
- 1 cup cold heavy whipping cream
- 1 can (14 oz) sweetened condensed milk)
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla
- pinch salt
- Mix-ins (crushed graham crackers, dulce de leche, nuts, etc.) optional
Instructions
- In a bowl, whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. (If you’re worried your pumpkin might be a little too wet, you can blot the puree lightly with paper towels to remove excess moisture—this helps prevent ice crystals from forming later.)
- In a separate, larger bowl, whip your cold heavy cream using a hand mixer or stand mixer. Whip until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Do this in batches and go slowly so you don’t deflate the air you just whipped into the cream. The result should be light and fluffy but evenly mixed.
- Once everything is combined, pour the mixture into a loaf pan or airtight freezer-safe container. If you’re adding mix-ins like crushed cookies or caramel, sprinkle or swirl them in now. You you can layer ice cream and mix-ins in two batches and then swirl with a butter knife.
- Smooth the top, cover the container, and place it in the freezer for at least 6 hours or overnight until firm.