No-Churn Pumpkin Ice Cream

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No-Churn Pumpkin Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
No-Churn Pumpkin Ice Cream that's rich, creamy, and bursting with pumpkin pie flavors is the perfect Fall or any time of the year treat. It's so easy to make with no ice cream maker or churning needed!
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 375 kcal
Author: Lalaine
Ingredients
  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, very cold
  • 1 cup pumpkin puree, cold
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon freshly-grated nutmeg
Instructions
  1. In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
  2. Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.

  3. Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
  4. Freeze for at least 6 hours or overnight. Serve frozen.
Nutrition Facts
No-Churn Pumpkin Ice Cream
Amount Per Serving
Calories 375Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 16g80%
Cholesterol 98mg33%
Sodium 87mg4%
Potassium 291mg8%
Total Carbohydrates 31g10%
Sugars 28g
Protein 5g10%
Vitamin A116%
Vitamin C4%
Calcium19%
Iron3%
* Percent Daily Values are based on a 2000 calorie diet.