No Churn Pumpkin Ice Cream Recipe
No Churn Pumpkin Ice Cream Recipe. Made in your freezer with pumpkin puree and spices, this pumpkin pie dessert is like a creamy bite of fall.
Prep Time10 minutes mins
Cook Time2 minutes mins
Course: Dessert, Ice Cream
Cuisine: Ice Cream
Servings: 6
Calories: 286kcal
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
In a stand mixer, beat cold heavy cream until peaks start to form.
Gently fold in condensed milk.
Add pumpkin puree, pumpkin pie spice, nutmeg and cinnamon
Pour into a freezer safe container.
Cover and freeze at least 4 hours.
Serve with whipped cream and chopped pecans, if desired
Calories: 286kcal | Carbohydrates: 6g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 24mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7523IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg