Pumpkin Pie Ice Cream – No Ice Cream Maker Required!
Perfect for pumpkin season. But it's so easy that you can make it whenever the craving strikes!
Servings 6 servings
- 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
Whip the cream in a mixer or blender until stiff peaks form. With the mixer or blender set to low, drizzle in the condensed milk. Stir in the remaining ingredients.
Pour into a freezer proof bowl and freeze 4 hours or overnight before serving.
Calories: 488kcal | Carbohydrates: 39g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 130mg | Sodium: 114mg | Potassium: 325mg | Sugar: 36g | Vitamin A: 2925IU | Vitamin C: 2.6mg | Calcium: 242mg | Iron: 0.3mg