Description
A creamy and flavorful pumpkin ice cream made with pumpkin puree and warm holiday spices, blended with sweetened condensed milk and whipped cream, then frozen to perfection. This no-churn recipe requires no ice cream maker and yields a rich, spiced treat perfect for autumn or any time you’re craving pumpkin dessert.
Ingredients
Scale
Base Ingredients
- 1 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Dairy
- 2 cups heavy cream
Instructions
- Mix Pumpkin and Spices: In a large bowl, combine the pumpkin puree with ground cinnamon, ground ginger, ground nutmeg, and ground cloves, mixing thoroughly to distribute the spices evenly.
- Add Sweetened Condensed Milk and Vanilla: Pour in the can of sweetened condensed milk and the vanilla extract into the pumpkin-spice mixture. Use an electric mixer to beat the mixture until it is smooth and well incorporated.
- Whip the Heavy Cream: In a separate bowl, use a hand mixer to beat the heavy cream until stiff peaks form, which should take about 4 minutes. This adds the necessary air for a light texture.
- Fold Cream into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin mixture. Be careful not to overmix to maintain the airy texture, folding just until fully combined.
- Freeze the Ice Cream: Transfer the blended mixture to a loaf pan, cover it tightly, and place it in the freezer for at least 6 hours until it is firm and scoopable.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
- Do not overmix when folding in the whipped cream, or the ice cream may become dense.
- This is a no-churn ice cream recipe, so no ice cream maker is needed.
- If desired, you can add a pinch of salt to balance the sweetness.
- Allow the ice cream to soften slightly at room temperature for a few minutes before scooping for easier serving.
