No Churn Pumpkin Spice Ice Cream
No Churn Pumpkin Spice Ice Cream is a super quick and easy homemade ice cream that requires no heavy machinery, and tastes just like your favorite pie!
Servings: 8 servings
Ingredients
- 1 cup heavy cream, or whipping cream
- 15 ounce can pumpkin puree, not pie filling!
- 14 ounce can sweetened condensed milk
- 1/2 cup sugar
- 1/2 tsp each: cinnamon, ginger, allspice
- 1/4 tsp each cloves, freshly grated nutmeg
Instructions
- First, whip the cream until it has stiff peaks. Be careful and don't whip it too much or it will turn to butter. You can do this in a food processor fitted with the metal blade, or a stand mixer fitted with the whisk attachment, or by hand with electric beaters. I used my food processor because it's lightning fast.
- Beat in the rest of the ingredients, just until everything is blended. You can finish with a spoon, just to make sure all the spices and pumpkin have been blended in. Don't over do this, you want to retain as much of that air you've whipped into the cream as possible.
- Spread the mixture into a metal loaf pan or whatever container you like. Cover and put in the freezer for at least 8 hours or overnight until firm and scoopable.
Notes
- A metal loaf pan is ideal for chilling homemade ice cream because it allows the mixture to chill faster and gives you a long surface area to scoop from.
Nutrition
Calories: 328 kcal · Carbohydrates: 45 g · Protein: 5 g · Fat: 15 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 58 mg · Sodium: 77 mg · Potassium: 316 mg · Fiber: 2 g · Sugar: 41 g · Vitamin A: 8842 IU · Vitamin C: 4 mg · Calcium: 174 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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