No Churn Pumpkin Ice Cream
An easy recipe for no churn pumpkin ice cream
Ingredients
- 14 oz can of sweetened condensed milk
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups heavy whipping cream
Instructions
- Pour the sweetened condensed milk into a large mixing bowl.
- Add the pumpkin puree, cinnamon, nutmeg, vanilla, and salt to the sweetened condensed milk and mix thoroughly.
- Pour the heavy whipping cream into the bowl of a mixer fitted with a whisk attachment.
- Beat the cream on medium/high (I use #6) until stiff peaks form. That means it keeps the shape when you flip the whisk upside-down. Be careful not to mix for too long or you will have butter.
- Fold the whipped cream into the pumpkin mixture. Keep folding from the bottom up until everything is thoroughly combined.
- Spread the mixture into a loaf pan and cover with plastic wrap.
- Let freeze for at least 8 hours.