Description
A creamy, spiced No-Churn Pumpkin Ice Cream that brings all the cozy fall flavors without the need for an ice cream maker. Quick to prepare and perfect for a stress-free dessert that’s ready straight from the freezer.
Ingredients
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480 ml heavy cream, very cold
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1 can (396 g) condensed milk, very cold
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240 ml pumpkin puree, cold
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/8 teaspoon freshly-grated nutmeg
Instructions
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In a large mixing bowl, combine cold heavy cream, condensed milk, and pumpkin puree.
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Add cinnamon, ginger, and nutmeg to the mixture.
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Using a hand mixer, beat on low speed to combine, then increase to medium and whip until stiff peaks form (about 3-5 minutes).
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Transfer mixture into a 9×5 inch loaf pan and smooth the top with a spatula.
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Cover with plastic wrap, pressing it against the surface to prevent ice crystals.
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Freeze for at least 6 hours or overnight until firm.
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Scoop and serve directly from the freezer.
Notes
Chill the bowl, beaters, and even the loaf pan for best results.
Do not over-whip; stop at stiff peaks to avoid turning it into butter.
Optional toppings: crushed graham crackers, caramel swirls, mini chocolate chips, or candied pecans.
Store tightly covered in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Freezing Time: 6 hours
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American