Pumpkin Ice Cream
Perfect for pumpkin season. But it's so easy that you can make it whenever the craving strikes! This turns out rich and creamy, no ice cream maker needed.
Servings 6 servings
Calories 485kcal
Ingredients
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- 1/4 cup pumpkin puree not pie filling - just pure pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Dash of clove
Instructions
- Add the heavy whipping cream to a mixing bowl and beat with an eletric mixer until stiff peaks form. With the mixer set to low, drizzle in the condensed milk.
- Add the pumpkin and spices and stir together until just combined.
- Pour into a metal loaf pan or ice cream container and freeze 4 hours or overnight before serving.
Notes
Ingredients: Be sure to use sweetened condensed milk and not evaporated milk in this recipe. You'll also want to use pure pumpkin and not the cans of pumpkin pie filling as those contain other ingredients.
Mix-Ins: You can easily stir in a variety of mix-ins, like crushed Oreo cookies, toffee bits, chocolate chops, or caramel sauce.
Containers: We like to freeze ice cream in a metal loaf pan or these ice cream containers.
Nutrition
Calories: 485kcal | Carbohydrates: 39g | Protein: 8g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 342mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 2925IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 0.4mg