Pumpkin Ice Cream Recipe

5 from 10 votes

This pumpkin ice cream recipe is a No-Churn recipe, which means that you don't need an ice cream machine to make it.

It tastes like a pumpkin pie filling version of homemade Ice cream, with a creamy texture and all the right warm spices; It's the perfect fall dessert for the pumpkin season.

Prep Time15

Total Time8 15

Servings: 5 Cups

Author: Maria Corcuera

Ingredients

2 Cups heavy whipping cream
1 Can 14 oz sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/4 teaspoon Nutmeg
1/2 teaspoon salt
1 can 15 oz 100% pumpkin purée, unsweetened

Instructions

Over a large bowl and with a whisk attachment, start beating the heavy whipping cream with a hand mixer or stand mixer, until stiff peaks form. Add the sweetened condensed milk, vanilla extract, cinnamon, all-spice, nutmeg and salt to the whipped cream, and mix until well combined
Fold in the pumpkin purée to the ice cream mixture and mix until well combined
Add mixture to a freezer-safe container and close tightly. Freeze for 8 hours or overnight

Notes

When the fat in the heavy cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and for best results, you can freeze the whisk and metal bowl for 15 minutes. Take the freezer bowl out with the whisk attachment and make the whipped cream
Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn't close too well, add a layer of plastic wrap between the container and the lid, then secure the lid on top
This ice cream has no toppings or add-ons, but you can definitely add your own! swirl the ice cream with caramel, mix-in some walnuts or pecans, or top it with biscoff cookies, gingersnap cookies or even crushed pie crust to add a little crunch; any of these is a perfect pairing, it's just a matter of personal preference to decide which one to use.

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