No-Churn Pumpkin Ice Cream
Put those complicated desserts to bed! When it comes to holiday entertaining, WOW them with this easy, delicious, and completely fool-proof no-churn pumpkin pie ice cream!
Servings: 16 cups (1 gallon)
Calories: 232kcal
Ingredients
- 2 pints heavy whipping cream
- 1 can (14 ounces) can sweetened condensed milk
- 1 can (15 ounces) 100% pumpkin puree
- ⅛ teaspoon salt
- 1½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkie spice
- ⅛ teaspoon grated nutmeg
- ¼ cup cinnamon whiskey
Instructions
- Chill the bowl and beaters for 30 minutes before starting.
- In a large bowl, whip the heavy cream (starting on low speed and working up to high speed) until the cream has formed soft peaks.
- Add the sweetened condensed milk, pumpkin puree, salt, vanilla, cinnamon, pumpkin pie spice, and grated nutmeg.
- Whip again until all the ingredients are combined.
- Use a spatula to gently fold in the cinnamon whiskey (or cinnamon extract) until thoroughly combined.
- Spoon the ice cream mixture into a 13 x 9 baking dish.
- Cover and freeze at least 4 hours.
- Allow the ice cream to sit for 5-10 minutes before serving.
- Serve and enjoy!
Notes
Always cover the ice cream when in the freezer.
Freeze for a minimum of 4 hours.
Ice cream can be kept for up to 4 weeks.
Nutrition
Serving: 1 | Calories: 232kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 37mg | Fiber: 2g | Sugar: 4g
