Description
A creamy no‑churn pumpkin ice cream that’s rich, smooth, and perfectly spiced—only five simple ingredients, no ice cream maker needed.
Ingredients
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp pure vanilla extract
Instructions
- Chill the condensed milk, heavy whipping cream, and loaf pan in the fridge for easier freezing.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gradually add the sweetened condensed milk while continuing to beat.
- Gently stir in the pumpkin puree, pumpkin pie spice, and vanilla extract—careful not to over‑mix.
- Line a 9×5‑inch loaf pan with parchment paper, pour in the mixture, smooth, and freeze overnight.
Notes
- Chill ingredients and loaf pan ahead to help freezing.
- If using an electric mixer, freeze the beaters and bowl for 30 minutes before starting.
- Line the loaf pan with parchment paper for easier removal and cleanup.
