No Churn Pumpkin Ice Cream
Creamy no churn pumpkin ice cream made with a handful of ingredients and no machine. Whip, fold, freeze, and scoop your way into fall.
Servings 8 servings
Ingredients
Ice Cream
- 2 cups heavy whipping cream cold
- 1 14 oz can sweetened condensed milk
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Whip the Cream
- Beat the cold heavy cream on medium-high speed until it holds stiff peaks and is thick enough to hold a swirl.
Make the Pumpkin Base
- In another bowl, whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth. Blot the pumpkin with a paper towel first if it looks watery.
Fold and Freeze
- Gently fold the whipped cream into the pumpkin base in three additions, keeping it airy.
- Scrape into a loaf pan, press plastic wrap onto the surface, cover, and freeze at least 6 hours or overnight.
Notes
- Without condensed milk: Whip 1 cup powdered sugar into the cream, then fold in the pumpkin and spice.
- Keep it creamy: Start with cold cream and blot excess moisture from the pumpkin to avoid an icy texture.
- Serving: Let it soften on the counter for 5 to 10 minutes before scooping.