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No-Churn Pumpkin Spice Ice Cream
No-Churn Pumpkin Spice Ice Cream
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Prep Time:
20 minutes
Total Time:
380 minutes
Creamy pumpkin spice ice cream made with real pumpkin, condensed milk, and whipped cream - no churning required!
Ingredients:
  • 2/3 cup (170g) 100% pumpkin puree (not pumpkin pie filling)
  • 3/4 to 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 14-oz. (400g) can sweetened condensed milk
  • 2 cups (475ml) heavy cream
Instructions:
  • Prepare the ice cream base by combining pumpkin puree, cinnamon, ginger, nutmeg, cloves, and allspice in a large bowl, ensuring the spices are evenly distributed. Add sweetened condensed milk and vanilla, and beat with an electric mixer until smooth for about one minute; some small lumps are okay.
  • Make fluffy whipped cream: In a separate large bowl, use an electric mixer or stand mixer on medium-high speed to beat the heavy cream until stiff peaks form, about 3 to 4 minutes.
  • Add the whipped cream to the bowl with the sweetened condensed milk and pumpkin. Gently fold until the mixture is smooth, light orange, and no streaks of whipped cream remain. Be cautious not to overmix.
  • To freeze the ice cream, simply pour the mixture into a freezer-safe container. Smooth out the top with a sheet of wax paper to prevent ice crystals. Freeze for a minimum of 6 hours. Enjoy within 1 to 2 weeks for optimal texture.

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